My F&W
quick save (...)

Mashed Turnips and Potatoes

  • SERVINGS: 20
  • FAST
  • VEGETARIAN

Chris Schlesinger uses Macomber turnips, native to Westport, Massachusetts, in this recipe. These turnips are actually rutabagas with a unique radish flavor. Any firm fresh turnips can be used in their place.

  1. 5 pounds turnips, peeled and cut into 2-inch chunks
  2. 2 1/2 pounds all-purpose potatoes, peeled and cut into 2-inch chunks
  3. 2 cups milk
  4. 1 cup heavy cream
  5. 2 sticks (1/2 pound) unsalted butter, at room temperature
  6. Salt and freshly ground pepper
  1. In a large pot, cover the turnips and potatoes with cold water and boil over high heat until the potatoes are tender and the turnips are almost tender, about 20 minutes. Drain well. Return the turnips and potatoes to the pot and shake over high heat to dry them out.
  2. In a medium saucepan, warm the milk and cream over low heat; set aside. In a large bowl, mash the potatoes and turnips well but leave some lumps. Mix in the warmed milk and cream and the butter. Season with salt and pepper and serve hot.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.