Mashed Yellow Turnips with Crispy Shallots

6  tablespoons		Land O Lakes Light Butter w/canola oil
4  lb.		2 large yellow turnips (rutabagas), about total
1  pinch		Kosher salt
1/2  cup		LAND O LAKES FAT FREE HALF AND HALF
1/2  teaspoon		freshly ground black pepper
1/2  cup		Tap Water

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Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.

In a separate saucepan, heat the 1/2 and 1/2, water, and salted butter over low heat until the butter has melted and the milk just begins to simmer.

Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.

Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat.