Prep 10 mins
Cook 20 mins
Very good, I have substituted rutabegas for the turnip,many times, white turnip is not always available. My kids loved these as babbies and older,(omit chives/shallots for babbies). As a matter of interest, a rutabega is not a turnip nor is a turnip a rutabega. they are two different veggies often mistaken as the same. A turnip is white with a purple top and rutabega is yellow with a browish purple top, they each have their own flavour. (I believe a "sweede" is a rutabega)
- Cook the vegetables separtely, drain and then mash them together, adding all the other ingredients.
- Season to taste and serve very hot.
I love mashed rutabegas and I love mashed potatoes but I never thought of combining them. I pressure cooked the rutabega ( more flavorful that way). The chives complemented the the flavor and added color. The only thing I changed was the amount of butter, something this good deserves lots of butter.
This was soooo good. I haven't had a turnip in a long time. I used one turnip and one Yukon Gold potato. I cooked them whole with the skins on. After they cooled enought to handle I peeled them and mashed them with my electric mixer. I put in 1/2 cup half-n-half and the butter to make them really creamy. I had plenty of it!! I will definitely be making these again and again. Better then just plain 'ol mashed taters. Thanks for a great recipe Derf
A few turnips and a few yukon gold potatoes mashed together made for an awesome accompaniment to my corned beef and "cabbage"(I had baby bok choy in the fridge.) Made Irish Sode Bread in the shape of the state of Texas and carved a star on it to "let the fairies out." Great, memorable meal!!