Water logged Root Vegetables

The Ricer:
Not a known item today, but it is the only way to make mashed turnips, parsnips and other root vegetables that don’t come out water logged.

Here's how: Peel and boil turnips etc. chunks as usual. Drain off the water and place them in the ricer basket and put the plunger in place. Gently squeeze over the sink as the water comes out. When the water ceases or just as the turnips begin coming thru the mesh, move over a bowl and SQUEEZE. The turnip pulp will come thru the holes and the stringy "stuff" will stay in the basket. Clear the basket with a fork and fill it once again – same thing until they are all squeezed. When you’re done, add some butter, salt and pepper to taste, mix and serve the best turnips ever.

Unless you don’t mind small bits of skin in your mashed (whatever) I’d peel them first. Just did some Sweet potatoes and the skins actually added a brown tinge and skin specks. Not to my wife’s likin’

I use an old fashioned cast Ricer as pictured, but you can buy a good Stainless one from Cuisipro.