Here's some unusual flavors in the guise of plain old mashed potatoes. This dish combines the richness of Yukon Gold potatoes with the earthiness of turnips and the sharpness of brussels sprouts. It's way better than it sounds, so give it a try!
Serve plain, or with a gravy, or as a bed for meat or fish.
Directions
Peel the potatoes and turnips and cut into 2? chunks
Place the potatoes and turnips in a large pot and just cover with water. Sprinkle lightly with salt.
Place brussels sprouts on top of the potatoes and turnips.
Cover the pot and bring to boil and cook on slow boil until turnips are soft (about 40 minutes)
Drain off all of the water and then mash the potatoes, turnips and brussels sprouts by hand. Do not use a mixer, it makes the mash too creamy. It?s ok to have small chunks in the finished mash.
Gently mash in the butter, salt and pepper to taste, and cream as needed to get the desired consistency.
Kids!
Everything can be done by the kids except for draining the water. Another great dish for one of the kids to just "own"!
Notes...
Here is an unusual combination of flavors that take plain old mashed potatoes up a notch or two. Don't use too much water or the sprouts will get soggy and the potatoes will turn green. The sprouts should get steamed, not boiled! Use a hand masher, not a mixer, or the sprouts will be reduced to a green puree rather than chunks of leafy vegetables!