The Inspired Cook
Two years ago, I formulated a new recipe based on one that I saw online for mashed potatoes and turnips. Charles, my better half, and I didn’t like it very much. Therefore, my desire to create a better recipe was my inspiration.
Since the texture of the finished dish was what turned us off, I determined that the reason for this was that potatoes cook quicker than turnips due to their denseness. To resolve this issue, I simply cut the turnips into pieces much smaller than the potatoes. We loved my recipe redo.
Potato-Turnip Mash
Ingredients:
1 lb. Turnips, cut into 1/2-in. cubes
2 lbs. Russet potatoes, cut into 1-in. cubes
1 c. Leeks, white and light green parts, chopped
2 T. Extra-virgin olive oil
4 T. Butter
3/4 c. Half and half milk, fat-free
1 t. Sea salt, finely ground
3/4 t. Black pepper
Directions:
Peel and cut up potatoes and turnips. Place in large pan or Dutch oven and cover with water. Over high heat, bring to a boil. Reduce heat to simmer, cover with a lid, and cook for 25 minutes or until easily pierced with a knife.
While potatoes and turnips are cooking, chop leeks and place in bowl of cold water. Swish to wash out the dirt; drain and repeat. Then, drain on paper towels. Heat oil in a small skillet, add the leeks, and sauté over low-medium heat until golden. Remove pan from the heat; set aside.
Into a small saucepan, place milk and butter over low heat until butter is melted. Do not boil. Remove from heat; set aside.
When potatoes and turnips are done, remove pan from the heat and turn off burner. Pour them into colander to drain. Return them to pan and replace it on the warm burner to dry any excess liquid.
Using an electric mixer, mix potatoes and turnips until no lumps remain. Pour in warm milk mixture and sautéed leeks, whipping thoroughly until light and fluffy.
Yield: 6-8 servings
