Mustardy Mashed Turnips and Potatoes
- Level: Easy
- Yield: 8-10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 91
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 9
- Sodium
- 422
- Total: 35 min
- Active: 15 min
Ingredients
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
Directions
- 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.