Turnip-Russet Mash
- Level: Easy
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 130
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 704
- Total: 20 min
- Cook: 20 min
Ingredients
2 pounds medium turnips (4 or 5 turnips)
1 russet potato (about 8 ounces)
Kosher salt
1/4 cup sour cream
1 tablespoon whole-grain mustard
Freshly ground black pepper
Directions
- Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot. Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot. Cover with cold water, add 1 tablespoon salt and bring to a boil. Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
- Strain the vegetables in a colander. Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Add salt and pepper to taste.