Prep Time
20 Mins
Cook Time
32 Mins
Yield
Makes about 8 servings (4 cups)

This rustic and delicious recipe has a chunky consistency.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Ratings & Reviews

tara31's Review

tara31
November 05, 2011
Best mashed potato recipe I've ever made! Subbed almond milk for the buttermilk and made the rest as directed. Served with Spice-Rubbed Salmon with Lemon-Garlic Spinach. Outstanding combination of flavors!

profles's Review

profles
November 29, 2008
We had this recipe for Thanksgiving at a friends house and it was excellent. I remember thinking when I was told what was in the mashed potatoes that is would be terrible, boy was I wrong. 2% milk was used instrad of the buttermilk.