by JSCooks
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my 6 recipes »
JSCooks's Notes:
Expand2 1/2 pounds baking potatoes, peeled and cut into roughly 1-inch cubes Ask a question about this ingredient
1 pound turnips, peeled and cut into roughly 1-inch cubes Ask a question about this ingredient
3/4 to 1 cups light cream, half-and-half, or heavy cream, at room temperature Ask a question about this ingredient
1/3 to 1/2 cup buttermilk, at room temperature Ask a question about this ingredient
2 to 3 tablespoons unsalted butter, at room temperature Ask a question about this ingredient
Salt and ground white pepper, to taste Ask a question about this ingredient
Bring a large pot of salted water to a boil. Add the potatoes and turnips. Boil uncovered, not too vigorously, until both are tender, about 15 minutes.
Ask a question about this stepDrain the potatoes and turnips in a colander, shaking to remove most of the water. Return them to the pot and shake over low heat for about 30 seconds to dry them. Remove from the heat.
Ask a question about this stepAdd the smaller amounts of cream, buttermilk, and butter. Use a potato masher to break up the potatoes and turnips just as much as you like. (Traditionally, the dish is creamy smooth.) Add more cream, buttermilk, and/or butter to suit your taste for flavor and consistency. Add salt and white pepper to taste.
Ask a question about this stepTransfer to a warm bowl and serve.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
