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  • 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


Serves: 4


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.


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