Turnip and Leek Mashed Potatoes

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 179
  • Fat: 5.4g
  • Saturated fat: 3.3g
  • Sodium: 357mg

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. 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. 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.
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