First wash and peel your veggies. Cut off the ends of the turnips.
Cut turnips in smaller pieces than potatoes, as they tend to cook slower. Cut potatoes.
Add turnip and potato to a small pot and cover with cold water until the top of vegetables
Bring it to the boil on a high heat, then on a medium-low heat cook for 15-20 minutes.*
Pour out the water (or leave it aside for the soups). Cook vegetables in the same pot without water on a low heat for a minute until remained liquid evaporates.
Finally remove from heat mash potatoes and turnips with masher or fork, add butter and milk.** Mash until it is smooth as you want.
Add salt, pepper dill and garlic. Mix together and serve.
*Check if the vegetables are ready with a fork or knife. If it goes easily in the center of turnips and potatoes, turn off the heat.**Add milk gradually, until you reach the consistency of puree you want.***To reheat the mash, microwave it with a teaspoon of butter up to 2 min, or heat in a pan with a teaspoon of butter for 2-3 min, stirring.