Mashed PoTatoes and Turnips
Source of Recipe
Gourmet Magazine Feb 2002
Recipe Introduction
A unique version of plain mashed pototes. The turnips and horseradish is a nice variation.
List of Ingredients
- 2 1/2 yellow fleshed potatoes (like Yukon Gold)
- 3 lbs turnips (or rutabagas), peeled and cut into 2 in pieces
- 6 tbsp unsalted butter (soft)
- 2 tbsp horseradish cream or drained bottled horseradish (or to taste)
- 3 tsp sugar
- 1/2 cup chopped fresh flat leaf parsley
- Salt and Pepper to taste
Instructions
- Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered until very tender (20 - 30 minutes)
- Drain potatoes in a colander and when just cool enough to handle peel. Transfer the potatoes to a bowl.
- While potatoes are cooking, cover turnips with salted water by 2 inches in a large pot and simmer, uncovered until very tender. 10 - 20 minutes.
- Drain the turnips in colander and immediately add to warm potatoes.
- Mash with butter and horseradish.
- Season with sugar (to taste), salt and pepper and stil in the parsley.
Final Comments
Takes about 1 hour
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