MUSTARDY MASHED TURNIPS AND POTATOES
Turn up your mashed potatoes with the addition of turnips, sour cream and whole-grain mustard.
Provided by Food Network Kitchen
Time 35m
Yield 8-10
Number Of Ingredients 7
Steps:
- Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes.
- Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.
APPLE TURNIP MASHED POTATOES
Flavorsome mashed potatoes cooked with turnips, apples and bacon - an impeccable side dish for fall.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, place turnips and potatoes; add enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 5 to 6 minutes or until crisp. Drain on paper towels; reserve 2 tablespoons drippings in skillet. Crumble bacon; set aside. In reserved drippings, cook apples over medium-high heat 6 minutes, stirring frequently, until tender and lightly browned.
- In large bowl, mash turnips, potatoes, apples, garlic and thyme with potato masher until blended (mixture will be chunky). Stir in buttermilk and melted butter. Season with salt and pepper. Sprinkle with bacon.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg
GARLIC-THYME MASHED POTATOES
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 55m
Yield Serves 8 to 10; makes about 10 cups
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
- Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
- In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.
TURNIP AND POTATO MASH
Serve this peppery replacement for mashed potatoes alongside seared steak.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g
MASHED POTATOES WITH TURNIPS AND BACON
Are you sure you don't like turnips? This recipe might change your mind. If you are positive, you could substitute diced carrots, parsnips or celery root but you will need to increase the butter to 4 tablespoons. This is another December, 2007, Cook's Illustrated magazine recipe and the point stressed was to always rinse your peeled, sliced potatoes 3-4 times under cold running water to remove starch. There, I've told you. ;-) Now on with the show ...
Provided by SusieQusie
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
- Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides.
- Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat).
- Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes).
- Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
- Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.
MASHED POTATOES AND TURNIPS WITH BACON AND THYME
Originally from Cook's Illustrated, I've lightened this recipe a bit by reducing the fat content. But it's still real comfort food! Like many mashed potato recipes, this freezes well.
Provided by dianegrapegrower
Categories Mashed Potatoes
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes, quarter them lengthwise, and cut crosswise into 1/4-inch-thick slices. Rinse well in several changes of cold water and drain.
- Cook bacon in large sauce pan over medium heat until crisp. Transfer to paper-towel lined plate and set aside. Remove all but 2 tablespoons of the fat from the pan.
- Add butter to keep over medium heat. Add turnips and cook, stirring occasionally until butter is browned and turnips are caramelized. (10-12 minutes).
- Add potatoes, broth, and 3/4 t. salt, stir to combine. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart easily when poked with a fork, and all the liquid has been absorbed.(25-30 minutes) Remove pan from heat, remove lid and allow steam to escape for 2 minutes.
- Gently mash potatoes and turnips in saucepan with potato masher. fold in evaporated milk, reserved bacon and thyme. Adjust salt and pepper to taste.
Nutrition Facts : Calories 319.6, Fat 15.9, SaturatedFat 6.1, Cholesterol 26.9, Sodium 717.7, Carbohydrate 38.2, Fiber 4.1, Sugar 3.6, Protein 7
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