Mashed Turnips and Potatoes
Ingredients
- 1 1/2 pounds Turnips peeled and diced
- 1 pound Yukon Gold Potatoes peeled and diced
- 5 Tablespoons Unsalted butter melted
- 1/2 Cup Hot Milk
- 1/2 Tablespoon Chopped Fresh Herbs Finely chopped. I used a combo of thyme, rosemary and sage.
- 1/4 Teaspoon garlic powder
- salt and pepper (to taste)
Instructions
- In a medium sized pot, boil the diced turnips and diced potatoes until fork-tender. Drain well.
- Mash the drained vegetables to your desired consistency.
- Stir in the hot milk, melted butter and chopped herbs. Season with salt and pepper to your taste. Serve warm and enjoy.
Notes
Try mixing it up with any of these variations:
Root Swap: Substitute part of the turnips or potatoes with parsnips, rutabaga, or celery root for an earthy twist.
Herb Boost: Stir in fresh thyme, chives, or sage to elevate the flavor profile.
Garlic Lovers: Fold in roasted garlic or a splash of garlic-infused oil for a mellow kick.
Dairy-Free Option: Use olive oil and oat milk instead of butter and cream for a rich, plant-based version.
Indulgent Touch: Swirl in a dollop of crème fraîche or browned butter for extra depth and creaminess.