Turnip Mashed Potatoes

By October 13, 2015

Add turnips or rutabaga to your mashed potatoes for a delicious side dish. Perfect for Thanksgiving or Sunday supper.

 3 lbs potatoes, yukon gold or red
 1 lb turnips or rutabagas, topped and peeled
 2 cups heavy cream, whole milk, or a combination of the two (use stock for a lighter version)
 1 clove garlic peeled and smashed
 3-4 tbsp cold, salted butter
 Kosher salt & White Pepper
1

Place the potatoes, skin still on, in a pot and cover with cold water. Place over medium heat and bring to a simmer. Cook until they can be easily pierced with a knife.

2

In another pot, bring salted water up to boil. Add turnips and bring water down to a simmer. Cook until tender, remove from water.

3

In a 3rd and final pot bring cream or milk, garlic, and butter to a simmer for about 20 min then remove garlic from liquid.

4

With a paring knife, carefully peel the hot potatoes, cut them into small chunks and pass through a ricer or food mill. Next pass the turnips through.

5

Add the smashed root vegetables to your stand mixing bowl and turn on to a low setting, or do by hand using a large wooden spoon or spatula. Slowly add your warm cream/ butter liquid to the potatoes. Turn the mixer on medium high speed, or turn your arm up and whip to desired consistency. For a chunkier texture, you can also just use a handheld potato masher. Finish seasoning with kosher salt and white pepper to taste (start with just a 1/2 tsp and build from there.)

Chef's hint: never process potatoes in the food processor as they will create a thick and sticky paste.

Ingredients

 3 lbs potatoes, yukon gold or red
 1 lb turnips or rutabagas, topped and peeled
 2 cups heavy cream, whole milk, or a combination of the two (use stock for a lighter version)
 1 clove garlic peeled and smashed
 3-4 tbsp cold, salted butter
 Kosher salt & White Pepper

Directions

1

Place the potatoes, skin still on, in a pot and cover with cold water. Place over medium heat and bring to a simmer. Cook until they can be easily pierced with a knife.

2

In another pot, bring salted water up to boil. Add turnips and bring water down to a simmer. Cook until tender, remove from water.

3

In a 3rd and final pot bring cream or milk, garlic, and butter to a simmer for about 20 min then remove garlic from liquid.

4

With a paring knife, carefully peel the hot potatoes, cut them into small chunks and pass through a ricer or food mill. Next pass the turnips through.

5

Add the smashed root vegetables to your stand mixing bowl and turn on to a low setting, or do by hand using a large wooden spoon or spatula. Slowly add your warm cream/ butter liquid to the potatoes. Turn the mixer on medium high speed, or turn your arm up and whip to desired consistency. For a chunkier texture, you can also just use a handheld potato masher. Finish seasoning with kosher salt and white pepper to taste (start with just a 1/2 tsp and build from there.)

Turnip Mashed Potatoes

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