Mashed Turnips and Potatoes

PREP AHEAD
Chop vegetables: turnip, chives or parsley (if using)
Extra(s): prep potato *when ready to use, to avoid browning
3 from 2 votes
Course Side
Servings 6

Ingredients
 

  • 1 large turnip peeled and chopped (about 2 pounds)
  • 2 1/2 pounds Yukon Gold potatoes peeled and chopped
  • 2 tablespoons butter
  • 1 cup unsweetened nut milk can use coconut milk, or a combination (or use up that cream in your fridge) add more if needed
  • 1/4 cup minced fresh chives or parsley (optional)
  • salt
  • Freshly ground black pepper

Instructions
 

  • Bring a large pot of lightly salted water to boil over high heat. Add the turnip and potatoes and cook for about 20 minutes, or until tender when tested with a small sharp knife. Drain well. Return the vegetables to the pot and let dry out for a minute or two over the warm burner.
  • Add the butter and 1/2 cup of the milk and mash the vegetables using a hand-held masher or an immersion blender. It’s fine for the mixture to be slightly chunky.
  • Stir in the chives (if using) and season with salt and pepper to taste. Add the additional 1/2 cup milk or cream as needed for the desired consistency.
  • Serve hot.

Notes

Variations:
- Omit the turnip and add 2 pounds peeled, chopped parsnips.
- Omit the turnip and add 1 leek, cut into 1-inch pieces, and 2 onions, peeled and chopped.
Add the leek and onions after the potatoes have cooked for 10 minutes to avoid overcooking.
- Omit the turnip and add a 2-pound winter squash, peeled and chopped. - Add 6 peeled whole garlic cloves to the pot with the potatoes and turnips for a garlic-flavored dish.
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