Mashed potatoes and turnips

Votes: 4

Time: 20 min.
Complexity: easily
Servings: 8

To make a mashed potato side dish healthier and lower in calories, combine boiled potatoes with turnips and whisk the mixture with a mixer. In Rus', turnips have been used in place of potatoes since ancient times, but with the advent of the potato, this healthy vegetable, like parsnip has become unfairly neglected in the diet. Add sour cream to mashed potatoes and turnips for a creamier flavor and mustard for a subtle tartness. You can also experiment by mixing in some herbs. It makes a delicious side dish for meat or fish dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of medium-sized turnips (4-5 turnips)
1 Russet Burbank potato (about 250 g)
1/4 cup sour cream
1 tbsp. whole grain mustard

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, turnip, whole grain mustard, sour cream

Cooking the dish according to the recipe:

Peel the turnips, cut into 1 cm pieces, and place them in a two-liter saucepan. Peel the potatoes, quarter them, cut the quarters into 1 cm slices, and place them in the saucepan with the turnips.

Cover with cold water, add 1 tablespoon of salt, and bring to a boil. Reduce heat and simmer until the vegetables are tender when pierced with a fork, about 20 minutes.
Drain the vegetables in a colander. Transfer them to the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer and whisk until combined. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Season with salt and pepper to taste.
Exit: 5 tbsp.

Categories:

recipe / Main courses / Vegetables and mushrooms / Potato dishes / Mashed potatoes

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