- 4 Red Bliss potatoes (1 1/2 pounds)
- 1 yellow turnip (about 10 ounces)
- 1 large clove garlic, peeled
- 1/2 teaspoon salt
- 1 cup water
- 3 tablespoons unsalted butter
Peel the potatoes and turnip, and cut them into 2-inch pieces.
Place potatoes and turnips in a saucepan with the garlic, salt and water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes, or until the vegetables are tender. (About 1/2 cup of liquid should remain. If necessary, add a splash of water or stock; or, if too much liquid remains in the pan, remove the lid and quickly boil to reduce.)
Push the mixture through a food mill or ricer, or use a hand blender or an electric mixer to purée. Add the butter and mix or blend until smooth and creamy. Serve.
Caroline Manzo’s Mashed Potatoes
Mulled Cider Beef and Potato Turnip Mash
Emeril Lagasse’s Garlic Mashed Potatoes