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Ingredients
- 1 large turnip peeled and chopped (about 2 pounds)
- 2.5 pounds Yukon Gold potatoes peeled and chopped
- 2-3 tablespoons butter
- 1.5 cups unsweetened nut milk coconut milk, or a combination (or use up that cream in your fridge)
- 1/4 cup minced fresh chives or parsley (optional)
- salt
- Freshly Ground Black Pepper
Ingredients
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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 about 1 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.
Recipe Notes
Variations:
- Omit the turnip and add 2 pounds peeled, chopped parsnips.
- Omit the turnip and add 1 week, cut into 1-inch pieces, and 2 onions, peeled and chopped.
Add the leekand 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.