Mashed Potatoes edit

0

by: 123Chef






Silky smooth, rich and delicious, these mashed potatoes are sure to please. Never buy potato flakes again; creating from scratch is easy to do.




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ingredients

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serves: 4

4 russet potatoes (about 2 pounds), peeled and chunked

3/4 pound or more turnips (8 to 10 small summer turnips)

1 sprig thyme

1 dash of sea salt

1 dash of freshly ground pepper

1 (3 ounce) chunk of goat cheese and/or butter to taste (optional)

1 tablespoon butter

2 large onions (sliced about 1/4 inch thick)

1 pound (more or less) turnip greens or broccoli rabe

2 teaspoons olive oil

Nutrition Facts
Mashed Potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 413

  • Total Fat: 13.5 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 30 mg
  • Sodium: 371.4 mg
  • Total Carbs: 62.5 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 9.2 g
  • Protein: 14.7 g
VIEW DETAILED NUTRITION

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preparation

d419d08cedcd6b7e1d95a714402ea84694513c02.jpg 1 Put the potatoes and turnips in a pot, cover with cold water, and add the thyme and 2 teaspoons salt. Bring to a boil and cook, uncovered, until soft, 20 to 25 minutes. Drain, then mash, adding cooking water if needed to thin the vegetables and the cheese and/or butter to taste. Taste for salt and season with pepper. Keep warm in a double boiler if you're not ready to serve.

2 Melt the butter with the oil in a large cast-iron or nonstick skillet. Add the onions and cook over medium-high heat, stirring frequently, until golden and tender, 12 to 15 minutes. Season with salt and pepper and turn off the heat.

3 Lop off the stems of the turnip greens. If using broccoli rabe, peel the thicker stems. Cook in boiling salted water until tender, about 8 minutes in both cases, but taste to make sure. Drain, then add them to the pan with the onions.

4 To serve, mound the mash on a platter and smother it with the onions and greens.

Cooks' note:
Begin cooking the potatoes and turnips. While they're cooking, start the onions and the greens. I usually cook the turnip greens in the potato water, but a bunch of broccoli rabe will need more room. If the mash is finished first, keep it warm over a pot of simmering water or in a double broiler. You can also cook the onions and greens ahead of time, then reheat and combine them with the potatoes at the end, making this a somewhat do-ahead dish.

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