Mashed Potatoes And Turnips With Bacon And Thyme Recipes

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MUSTARDY MASHED TURNIPS AND POTATOES



Mustardy Mashed Turnips and Potatoes image

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

3 pounds turnips (6 to 7), peeled and chopped
1 large russet potato (10 to 12 ounces), peeled and chopped
Kosher salt and freshly ground black pepper
1/3 cup sour cream
2 tablespoons whole-grain mustard
1 to 2 tablespoons unsalted butter, melted, plus more, not melted, for serving
2 tablespoons chopped fresh flat-leaf parsley

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



Apple Turnip Mashed Potatoes image

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

1 lb turnips, peeled, cut into 1-inch pieces
1 lb Yukon Gold potatoes, peeled, cut into 1-inch pieces
3 slices bacon, cut into 1/4-inch pieces
2 medium Golden Delicious apples, peeled, chopped
2 teaspoons roasted garlic (from 10-oz jar)
1 teaspoon chopped fresh thyme leaves
3/4 cup buttermilk
2 tablespoons butter, melted
Salt and pepper to taste

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



Garlic-Thyme Mashed Potatoes image

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

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

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



Turnip and Potato Mash image

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

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

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



Mashed Potatoes With Turnips and Bacon image

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

4 ounces bacon, cut into 1/2-inch pieces
2 tablespoons bacon fat
2 tablespoons butter
8 ounces turnips, peeled and cut into a 1/2-inch dice (about 1 1/2 cups)
1 1/2 lbs yukon gold potatoes, peeled, quartered and cut into 1/4 inch slices
1/3 cup low-fat chicken broth
3/4 teaspoon salt
3/4 cup half-and-half, warmed
1 teaspoon fresh thyme leave, minced

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



Mashed Potatoes and Turnips With Bacon and Thyme image

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

4 ounces center-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
8 ounces turnips, peeled, cut into 1/2-inch dice (about 1 1/2 cups)
1 1/2 lbs yukon gold potatoes
1/3 cup low-sodium low-fat chicken broth
3/4 teaspoon salt
3/4 cup 2% evaporated milk
1 teaspoon minced fresh thyme
salt and pepper

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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