Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This rustic and delicious recipe has a chunky consistency.

Recipe by Southern Living October 2008

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Recipe Summary test

prep:
20 mins
cook:
32 mins
total:
52 mins
Yield:
Makes about 8 servings (4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring turnips, potatoes, and salted water to cover to a boil in a Dutch oven; cook 15 to 20 minutes or until tender. Drain.

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  • Cook bacon in a medium nonstick skillet over medium-high heat 5 to 6 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Sauté apples in hot drippings in skillet 6 minutes or until tender and lightly browned.

  • Combine apples, turnips, potatoes, Roasted Garlic, and thyme in a bowl; mash with a potato masher until blended. (Mixture will be chunky.) Stir in buttermilk and butter. Season with salt and pepper to taste. Transfer to a bowl.

  • Serve immediately, or, if desired, microwave mixture at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals. Sprinkle with bacon just before serving.

  • Kitchen Express: Substitute 2 tsp. jarred roasted minced garlic for 1/4 cup Roasted Garlic. Proceed with recipeas directed, sauteing garlic with apples in Step

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