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Wendy Bazilian’s Mashed Potatoes and Turnips Recipe

Ingredients

INGREDIENTS FOR MASHED POTATOES AND TURNIPS
1/2 pound turnips (about 1 medium), peeled and diced medium (they cook a bit slower than potatoes so need to be a bit smaller to cook together
1/2 pound Yukon Gold (preferred. Russett as second option) potatoes (about 1 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
1 tablespoons sour cream
About 1/4 cup whole milk
1.5 Tbsp unsalted butter

INGREDIENTS FOR REGULAR MASHED POTATOES
1 pound Yukon Gold (preferred. Russett as second option) potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
1 tablespoons sour cream
About 1/4 cup whole milk
1.5 Tbsp unsalted butter

Directions

DIRECTIONS FOR MASHED POTATOES AND TURNIPS
1. In a medium sauce pan, bring turnips, potatoes and bay leaf to a boil in salted water over high.
2. Cook until vegetables are tender when pieced with a knife, ~20 min.
3. Drain, discard bay leaf, and return vegetables to the pan and let them cook uncovered just to allow water/moisture to evaporate as much as possible.
4. Add sour cream and butter and mash with a potato masher or fork (or pulse lightly if using a food processor to avoid a gluey outcome); add milk gradually as you mash to the perfect consistency to make creamy mashed potatoes (with a few lumps left). Season to taste with salt and pepper.
5. Garnish with fresh chopped parsley.

DIRECTIONS FOR REGULAR MASHED POTATOES
1. In a medium sauce pan, bring potatoes and bay leaf to a boil in salted water over high.
2. Cook until vegetables are tender when pieced with a knife, ~20 min.
3. Drain, discard bay leaf, and return vegetables to the pan and let them cook uncovered just to allow water/moisture to evaporate as much as possible.
4. Add sour cream and butter and mash with a potato masher or fork (or pulse lightly if using a food processor to avoid a gluey outcome); add milk gradually as you mash to the perfect consistency to make creamy mashed potatoes (with a few lumps left). Season to taste with salt and pepper.
5. Garnish with fresh chopped parsley.

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