Creamy Mashed Turnips

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 pounds turnips (approximately 8 medium turnips)

1 pound Russet potatoes (approximately 2 large)

4 cloves garlic (left whole)

1 large sprig fresh rosemary (or 2 smaller)

4 cups chicken broth

Salt and freshly ground black pepper

1/4 cup heavy cream

2 tablespoons unsalted butter

Directions

Peel the turnips and potatoes and cut into approximately 1-inch chunks.

Place in a medium-sized pot with the garlic and rosemary.

Pour just enough chicken broth over the turnips and potatoes to cover.

Bring to a boil. Cook uncovered for 15-20 minutes or until the turnips and potatoes are very tender. Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.

Drain off and reserve the cooking liquid for another purpose or discard.

Place the pot back on the hot burner so that any excess moisture evaporates away.

Add the cream.

Mash with a potato masher or puree with an immersion blender until smooth.

Season to taste with salt and black pepper.

Transfer to a serving bowl and top with butter if desired.

Nutrition

• Serving Size: 1
• Calories: 182 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.2 g
• Cholesterol: 24 mg
• Sodium: 719 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 4 g