Mashed Turnips and Russet Potatoes with Spring Garlic Infused Cream
Here's a simple recipe for turnips that turn the lowly root vegetable into a crowd favorite!
READY IN 30 MIN
3 medium sized russet potatoes, peeled and cut into 2-inch pieces
3 medium sized turnips, peeled and cut into 2-inch pieces
Kosher salt, to taste
1 pint of heavy whipping cream
1 stem of green garlic, cut down the middle, but with the stem still attached
8 tbs. (1 stick) unsalted butter
1/4 cup chopped fresh chives
Freshly ground pepper, to taste
Put the potatoes and turnips in a large pot, add water to cover by 3 inches and generously salt the water. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the potatoes and turnips are tender when pierced, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan, combine the cream and butter with the split stem of green garlic. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup, 10 to 12 minutes. Season with black pepper and kosher salt to taste. Strain the cream through a fine-mesh sieve and keep warm.
Working in batches, pass the potatoes through a ricer into a large bowl. Then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately.