Mashed potatoes & turnips… to some people, this may sound like a terrible recipe. And, honestly, I was a bit reluctant to try it. But, last year – when I had several turnips left, and nothing to do with them – I gave it a try. To my surprise, it was really tasty! A perfect side dish anytime that regular mashed potatoes could be used. We made this again last night, since I *still* had turnips left over (after we ate the greens) from a farmer’s market trip several weeks ago! It was just as tasty as I remembered, and a fantastic way to use up turnips! We served it with a roasted whole chicken, and it will be a great repeat meal again in a couple of days. I made a double batch, since I had 2 lbs of turnips left – I’m looking forward to enjoying the leftovers as a side dish for lunches in the next few days!
Mashed Potatoes & Turnips
Adapted from Cooking Light, Sept 2007
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 fat-free sour cream (I use Lilly brand)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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.
2. Discard onion and cloves. Return potato mixture to pan.
3. Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher (or electric mixer) to desired consistency.
Total Fat: 1.5 g
Cholesterol: 4.5 mg
Sodium: 250.1 mg
Total Carbs: 21.9 g
Dietary Fiber: 3.3 g
Protein: 5.9 g