Creamy Turnip-Potato Purée

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Ingredients

2 pounds turnips, peeled and cut into 2-inch pieces

1 pound Russet potatoes, peeled and cut into 2-inch pieces

2 garlic cloves, crushed

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup light sour cream

1/4 cup chopped fresh chives

3 tablespoons prepared horseradish, drained

2 teaspoons sugar

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