Mashed Potatoes and Turnips

1 Review
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Yield
6 servings (serving size: about 2/3 cup)
By Lia Huber
September 2007
RECIPE BY Cooking Light

Turnips, Parmesan cheese, and sour cream enhance this twist on mashed potatoes. If peeling and chopping the potatoes in advance, keep them covered with cold water so they don't turn brown.

Ingredients

  • 2 cloves
  • 1/2 onion, peeled
  • 1 pound peeled baking potato, cut into 1-inch pieces
  • 1 pound peeled turnips, cut into 1-inch pieces
  • 1/4 cup (1 ounce) finely grated Parmesan cheese
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 117
  • Caloriesfromfat 18%
  • Fat 2.4g
  • Satfat 1.4g
  • Monofat 0.3g
  • Polyfat 0.1g
  • Protein 3.7g
  • Carbohydrate 20.9g
  • Fiber 2.8g
  • Cholesterol 8.1mg
  • Iron 0.5mg
  • Sodium 268mg
  • Calcium 83mg

How to Make It

Step 1

Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato and turnips are tender; drain. Discard onion and cloves. Return potato mixture to pan.

Step 2

Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher to desired consistency.

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Ratings & Reviews

bariolio's Review

bariolio
February 22, 2010
Loved this recipe. I think it is important to use either homegrown turnips or organic, as they tend to be fresher. Look for greens attached--if greens are fresh, turnips are too! I thought the cloves would give it a weird taste but it was very subtle. I used my hand mixer as suggested by previous reviewer for a smoother texture. Would make this anytime I can get fresh ingredients.
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