Adapted From All Recipes
Ingredients
- 2 large turnips, peeled and cubed
- 3 medium potatoes, peeled and cubed
- 1/4 cup milk (can substitute vegetable broth)
- 3 Tb unsalted butter (or ghee)
- 3/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- Optional topping: fresh parsley (chopped)
Directions
Preheat oven to 375 degrees F
While oven is preheating, boil turnip and potatoes in a large pot with enough water to cover them. Cook 25 to 30 minutes, until tender. Remove from heat, and drain. Reserve some cooking water.
Add milk (or broth), 2 Tb butter (or ghee), salt, and paprika to the turnip and potatoes. Mash until slightly lumpy. If the mixture is too dry, add some of the reserved cooking water or more milk (broth).
Transfer the turnip mixture to a small baking dish. Dot with 1 Tb butter (ghee). Cover loosely with foil and bake for 15 minutes. Remove cover, and bake another 8 minutes, or until the mash is lightly browned.
Kelly Wilson, RDN, is the former Director of Community Partners for Taste the Local Difference.