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Originally from Cook's Illustrated, I've lightened this recipe a bit by reducing the fat content. But it's still real comfort food! Like many mashed potato recipes, this freezes well.
- 4 ounces center-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 8 ounces turnips, peeled, cut into 1/2-inch dice (about 1 1/2 cups)
- 1 1⁄2 lbs yukon gold potatoes
- 1⁄3 cup low-sodium low-fat chicken broth
- 3⁄4 teaspoon salt
- 3⁄4 cup 2% evaporated milk
- 1 teaspoon minced fresh thyme
- salt and pepper
- Peel the potatoes, quarter them lengthwise, and cut crosswise into 1/4-inch-thick slices. Rinse well in several changes of cold water and drain.
- Cook bacon in large sauce pan over medium heat until crisp. Transfer to paper-towel lined plate and set aside. Remove all but 2 tablespoons of the fat from the pan.
- Add butter to keep over medium heat. Add turnips and cook, stirring occasionally until butter is browned and turnips are caramelized. (10-12 minutes).
- Add potatoes, broth, and 3/4 t. salt, stir to combine. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart easily when poked with a fork, and all the liquid has been absorbed.(25-30 minutes) Remove pan from heat, remove lid and allow steam to escape for 2 minutes.
- Gently mash potatoes and turnips in saucepan with potato masher. fold in evaporated milk, reserved bacon and thyme. Adjust salt and pepper to taste.