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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Mashed Potatoes

Recipe courtesy of Tyler Florence

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories