Roasted Garlic Potato and Turnip Mash

Slightly sweet and peppery turnips hold their own in this extra-creamy mash, adding a welcome hit of flavour to the classic comforting side. Make it ahead and simply pop the dish in the oven to reheat before your meal.

Roasted Garlic Potato and Turnip Mash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    head garlic

  • 1

    tsp olive oil

  • 8

    large yellow-fleshed potatoes, peeled and cut in ¾-inch chunks

  • 3

    large white turnips,peeled and cut in ¾-inch chunks

  • ¾

    cup sour cream

  • cup butter

  • 3

    green onions, sliced

  • 1-¼

    tsp each salt and pepper

Directions

Slice off top third of garlic head to expose cloves; drizzle with oil. Wrap in foil; bake in 375 F (190 C) oven until tender and golden, about 45 minutes. Let cool. Squeeze out cloves into bowl; mash until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Meanwhile, in large pot of boiling water, cook potatoes for 7 minutes. Add turnips; cook until potatoes and turnips are tender, about 10 minutes. Drain; return to pot. Mash potato mixture with garlic, sour cream, butter, green onions, salt and pepper until smooth. (Make-ahead: Spoon into 13- x 9-inch/3 L baking dish. Let cool to room temperature; cover and refrigerate for up to 24 hours. To reheat, let stand at room temperature for 1 hour; cover with foil and bake in 375 F/190 C oven for 1 hour.)


Nutrition

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