Recipe courtesy of Guy Fieri
Save Recipe Print
Creamy Mashed Root Vegetables
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.

Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Italian Marinated Vegetables

Recipe courtesy of George Stella

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Recipe courtesy of Jeff Mauro

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Root Vegetable Mash

Recipe courtesy of Chuck Hughes

Browse Reviews By Keyword