Mashed Potatoes with a Turnip Twist

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is budget-friendly.

Cut the turnips into about three-quarter inch cubes and peel them.

Put the turnip cubes into boiling water and cook for about 15 minutes.

After 15 minutes, add the cut russet potatoes, which should be in smaller cubes, to the boiling water with the turnips.

Cook the potatoes and turnips together for an additional 10 to 15 minutes until both are tender.

Drain the cooked turnips and potatoes, ensuring to remove as much water as possible.

Return the drained mixture to the heat briefly to evaporate any remaining water, shaking occasionally to prevent scorching.

Add about half a teaspoon of kosher salt to the mixture.

Add 2 tablespoons of butter to the mixture.

Add about half a teaspoon of black pepper to the mixture.

Use a potato masher to mash the turnips and potatoes to your desired consistency, being careful not to over-mash them.

Transfer the mashed mixture to a serving bowl and garnish with a little green for color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens