Turnip and Potato Mash

I struggled with what to title this recipe. It's mashed turnips and potatoes but that didn't really roll off the tongue. So I decided to instead say Turnip and Potato mash. Not sure why I found it necessary to tell you my thought process but there you have it.

Until this week I had never tasted a turnip, nor could I tell you what they looked like. That was until I came home with my Urban Acres produce share on Saturday and found two in my crate. Often when this happens I avoid the strange new vegetable and it ultimately spoils before I figure out how to use it. This week, however, I decided to tackle the turnip head on, and by head on I mean sneaking it in with mashed potatoes.

I was really pleased with the results, although I would not say that it was love at first bite. It took several tastes before I decided that the complex flavor provided by the turnip was one I enjoyed. And then I went back for seconds, which is always a key indicator of success at my dinner table. So if you feel adventurous, but still want to keep some semblance of comfort, try this turnip and potato mash  with dinner. I think you'll be glad you did.

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Turnip and Potato Mash


Ingredients
4 tablespoons butter
1 small turnip, peeled and cut into 1/4 inch thick half moons
1 medium yukon gold potatoes, peeled and cut into 1/4 inch thick half  moons
1/3 cup chicken broth
3/4 cup half and half
3 tablespoons minced chives
salt and pepper to taste

Instructions
Melt the butter in a large sauce pan over medium heat until foam bubbles disappear but before the butter browns.

 Place the turnip slices into the butter, stirring occasionally.

 You should cook the turnips until they start to brown and caramelize, about 10-12 minutes. If you need to increase the heat to speed up the process you can turn it up to medium high. (Mine took longer, I think my pan was too small)

 Place the potatoes on top of the turnips and pour in the chicken broth.

 Bring to a boil and reduce heat to low and simmer covered until the potatoes fall apart with a fork and the liquid is mostly absorbed by the potatoes. for about 20 minutes. (again mine took longer and I think it was the pan)

 Use a potato masher (or if you're me and don't have one use a pastry blender) and carefully mash the veggies. You don't want to over mash and ruin the texture!

 Pour in the half and half and stir into the potatoes and turnips.

 Stir in the chives and let sit a minute. This allows the liquid to absorb into the potatoes and turnips.

Serve with your favorite meal in place of mashed potatoes.

Source: The Way The Cookie Crumbles