Instructions

1. Put potatoes and turnip into a Dutch oven. Add water to cover the vegetables. Add salt. Bring to a boil. reduce heat; steam covered for 15-20 minutes or until vegetables are tender.

2. Using a slotted spoon, remove vegetables and add to a foo mill. Force vegetables through fodd mill into large bowl.

3. Stir in milk, Greek yogurt, butter and salt. Serve immediately.