Turnip and Leek Mashed Potatoes

Turnip and Leek Mashed Potatoes Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

 

The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

Yield:

Serves 8 (serving size: 2/3 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 35 Minutes

Nutritional Information

Calories 179
Fat 5.4 g
Satfat 3.3 g
Sodium 357 mg

Ingredients

2 pounds baking potatoes, peeled and cut into 1-inch pieces
1 pound cubed peeled turnip
2/3 cup warm half-and-half
1 tablespoon butter, melted
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
2 cups chopped leek

Preparation

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

2. Add half-and-half, 1 tablespoon melted butter, kosher salt, and black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes.

Note:

Laura Zapalowski,

November 2013
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