Roasted Garlic Mashed Turnips & Potatoes
Replacing some of the potatoes with turnips gives this mash a slightly sweet flavor that pairs well with sharp Parmesan. You can also substitute goat cheese, blue cheese, or Cheddar.
- 1 head Garlic
- 1 tsp Olive oil
- 2 lbs Red Potatoes (cut into wedges)
- 1 lb Turnips (peeled and cut into chunks)
- 1/2 cup 2% milk
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Chopped Thyme
- 1 tbsp Chopped Chives
- 2 tbsp Butter
- 1/2 tsp Salt
- 1/2 tsp Ground pepper
- Preheat oven to 375 degrees F.
- Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.
- Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.
- Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.
Recipe courtesy of Eating Well Source: Diabetic Living Magazine, Winter 2020