Culcannon

From 1920:

Mashed potatoes,
2 cups cooked turnips,
Butter or oleomargarine,
Salt and pepper,
Evaporated milk.

For light, fluffy mashed potatoes, peel and cook until tender; drain the water off and shake in the pan over the heat until thoroughly dried out; mash well and beat in evaporated milk; to the mashed potatoes add the two cups of mashed turnips; pile on a vegetable dish in mound shape and top with a square of butter or oleomargarine; serve very hot.