My grandfather survived on this during hard times and swore it was the most filling meal he ever had. Now my whole family requests it every spring!

Peel the potatoes and turnips, then cut them into rough 1-inch chunks. The pieces don’t need to be perfect; a little variety gives the mash nice texture, with some bits staying chunkier.

Lightly grease the inside of your slow cooker with a small dab of butter to help prevent sticking. Add the potato and turnip chunks to the slow cooker in an even layer.

Pour in 1/2 cup of the milk, then sprinkle the salt and pepper over the vegetables. Dot the top with the 4 tablespoons of butter, cutting it into a few pieces so it melts evenly.

Cover the slow cooker with the lid and cook on HIGH for about 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes and turnips are very tender when pierced with a fork. They should practically fall apart when pressed.

Once the vegetables are tender, use a potato masher right in the slow cooker to mash the potatoes and turnips together. Mash until mostly smooth but leave some small golden potato and white turnip flecks and a few soft chunks for that rustic, hearty texture my grandfather loved.

Warm the remaining 1/2 cup milk (you can do this briefly in the microwave or in a small saucepan) and stir it into the mash a little at a time until you reach your desired creaminess. Add more milk if you like a looser, fluffier mash, or use less for a thicker, stick-to-your-ribs version.

Taste and adjust the seasoning with more salt and pepper if needed. Smooth the top of the mash slightly with a spoon and dot with an extra tablespoon or two of butter so it melts into little golden pools on the surface.

Turn the slow cooker to WARM and serve directly from the crock, or ladle into a serving bowl. Keep covered on WARM for up to 2 hours, stirring now and then, if you’re waiting on the rest of the meal.

To stay true to the spirit of a poor man’s mash, this recipe keeps to four core ingredients: potatoes, turnips, butter, and milk. The salt and pepper are simple seasonings that every farmhouse kitchen had on hand. That said, you can easily dress it up if you’d like. For extra richness, stir in a splash of cream or an additional tablespoon or two of butter at the end. If you enjoy a slight tang, swap part of the milk for buttermilk or sour cream, adding it after cooking so it doesn’t curdle. A handful of shredded cheddar or Colby cheese stirred in at the end turns it into a heartier, almost casserole-like side. For more flavor, you can add a clove of minced garlic or a slice of onion on top of the vegetables before cooking, then mash them right in. To stretch the dish even further, serve the mash under browned ground beef or sausage, like a simple, deconstructed shepherd’s pie. If you need to make it dairy-free, use a dairy-free butter substitute and unsweetened plant-based milk; add them gradually to get the texture you like, and season a bit more generously since you’ll miss some of the richness from dairy. For food safety, always cook the potatoes and turnips until they are fully tender and steaming hot in the center, keep the mash on WARM (not OFF) if holding for serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until piping hot, adding a splash of milk or water to loosen if needed, and avoid reheating more than once for best quality.