Potatoes > Side Dishes > Mashed Potatoes & Turnips >
Mashed Potatoes & Turnips
2 LBS Klondike Rose potatoes, peeled & rinsed
1 LB turnips (4 medium-sized)
1/4 C butter (1/2 stick), or more to taste
1/2 C milk (adjust according to desired consistency)
Salt & black pepper to taste
Pinch of nutmeg
Peel and rinse the potatoes and turnips; cut into large pieces and boil in a pot of salted water until tender, about thirty-five minutes. Drain. Place potatoes and turnips in a large bowl; beat with an electric mixer to break up pieces (or use hand-masher to initially break-up the pieces). Add butter and milk; mix at medium speed. Add salt, black pepper and nutmeg; mix again. If dish seems a bit dry, blend in additional milk. Mix until smooth; dollop extra butter on top.
Note: This dish can also be made using a food processor rather than an electric mixer; Klondike Rose potatoes can also be substituted with red or white potatoes.
Related Link:
Food Fare Culinary Collection: The Potato
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