Author Notes
My friend Kayla called these "mashed poturnips" when I first made them, and the name has stuck. Turnips cooked down with milk, butter, and fresh thyme, and then whipped into mashed potatoes and sprinkled with Parmigiano-Reggiano. Makes a wonderfully silky steak side. First published on my food blog My Weekend's Cooked: http://myweekendscooked.blogspot.com/2014/02/creamy-mashed-potatoes-with-turnip-puree.html —Lucie Monk
Ingredients
-
4
Yukon Gold potatoes, peeled and chopped into 1-inch cubes
-
1/2 pound
turnips, peeled and chopped into 1/2-inch cubes
-
1 cup
milk
-
4 tablespoons
butter
-
4 sprigs
thyme
-
Kosher salt (to taste)
-
1/2 cup
Parmigiano-Reggiano, freshly grated
Directions
-
In a medium saucepan, combine turnip, butter, milk, and thyme over medium-high heat. Bring to a boil over and then simmer, partially covered, for twenty-five minutes.
-
Remove thyme. Using an immersion blender (or a food processor), purée the mixture. Return mixture to pan (if using a food processor), and keep warm.
-
Meanwhile, place potatoes in a large, heavy-bottomed pot, covered by at least 1 inch of salted water. Bring to a rolling boil, then simmer until potatoes can be pierced cleanly by a fork (10–15 minutes.) Drain in a colander, then mash completely in a bowl.
-
Add mashed potatoes into the saucepan with the turnip purée. Raise heat to medium and, stirring, warm potatoes completely through.
-
Lower heat to medium-low. Add grated cheese; stir until melted. Season with salt and pepper and serve.
See what other Food52ers are saying.