Turnip + Roasted Garlic Mashed Potatoes
We grew a lot of turnips this year! A little over 30, and I was not expecting such a large haul. In fact, I figured that my turnip growth rate would be about as good as my parsnip rate: 0. I just could not get any parsnips to start this year! But turnips we have, and they continued to sit in my fridge as I wondered what exactly to do with them. For the most part, I have been experimenting with root vegetables by swapping them in for potatoes. I am not sure if that is exactly how root vegetables work, but when you taste a turnip, you get a similar vibe to the common baking vegetable we all know and love.
Which is how I came about making a mashed potato dish involving turnips. It worked so well! You can basically just swap them right in and never know the difference. It's really awesome, especially when you have family members that are not interested in trying out a new vegetable. I made them exactly like I would any regular set of potatoes, peeled, cubed and boiled. Mash them up with a little milk + butter, and you are one your way to a new favorite comfort food. I think that's why gardening is so amazing and important to me: it's making new discoveries with our food so that we are continually introducing our bodies to new food ideas. Don't bring the turnip down! Incorporating a new vegetable into a common, known dish is a foolproof way to convince yourself to eat one.
- 4-5 medium baking potatoes
- 2-3 medium turnips
- 1 garlic bulb
- 2 tsp olive oil
- 2 tsp Herbes de Provence (rosemary, thyme, oregano, savory, marjoram, lavender)
- 1/2 cup butter
- 1/3 cup sour cream
- 2 tbsp whole milk
- Preheat your oven to 425.
- Cut the very top of the garlic bulb off, exposing the tips of the cloves inside. Pour the olive oil inside the bulb slowly and coat the cloves. With a piece of tin foil, wrap it around the clove and twist the top. Place on a small baking sheet and roast in the oven for about 40 minutes.
- Peel and chop the potatoes and turnips. Place in a large soup pot, cover with water, and boil until soft enough to poke with a fork, about 20-30 minutes. If you like to keep on the potato skins, please do!
- Drain the potatoes and turnips and put back in the soup pot. When the garlic is finished roasting, remove it from the oven, and unwrap from the tin foil. You should be able to easily pull the roasted cloves from the skins with a fork or by squeezing them out. Add clove flesh to the potatoes and turnips and discard the skins.
- If you wish, add the butter, sour cream, and milk. You will definitely want a bit of liquid added, but this is where the unhealthy portion comes in! Though it makes them taste oh so good. Add the Herbes de Provence, salt, and pepper.
- With either a hand mixer or a potato masher, mash the potatoes with the butter, sour cream, and milk, until you reach your desired consistency.
- Top with a fresh sprig of rosemary and serve warm!
Don't these look good?! I just want to dive right in like that grandma riding the gravy train meme. These would taste SO GOOD with a mushroom gravy as well. Yum! I think you will be pleasantly surprised to find that this dish is just as delicious as the original. I am not going to lie and tell you that is doesn't taste like turnips at all... because it does! But turnips are actually really tasty. You could also swap in other autumn root vegetables here, too, like rutabagas, or maybe try using roasted eggplant as well. This is also a sneaky way to get your kids to eat a new vegetable, too.
Do you like mixing your mashed potatoes with corn? Is that just a Midwest thing? I made this recipe on the same day that I made my cooked kale salad, and ended up mixing the two together on my plate. Uhm - it was really good! You'll have to try it. Plus, double the veggies!
Be on the look out for more Thanksgiving, plant-based recipes throughout the rest of this month!