Prep 15 mins
Cook 20 mins
This is a variation of the mash served at the Garlic Rose Restaurant in San Francisco. My parents went and brought back a cookbook, so I tried this recipe out, altered it slightly and it was gorgeous. Very rich, so watch out!
- 4 large potatoes, peeled and diced
- 2 turnips, peeled and diced
- 1 cup peeled garlic clove
- 1⁄3 cup heavy cream
- 1⁄8-1⁄4 fluid ounce milk (splash)
- 2 ounces butter
- white pepper
- Put the potatoes, turnip and garlic and put into a big pot. Add water, salt it and bring to the boil.
- When the potatoes and turnip are soft (test by seeing whether or not you can stick a knife through it easily), drain the water off and put the pot on a flat surface.
- Get your masher and mash like mad, making sure to mash the garlic into the potatoes and turnip. Begin with your splash of milk, just to help smooth it all out, then add the cream a bit at a time and chuck in the butter, making your mash as smooth as you can get it. When you're done you should have an orangey-coloured mash which is relatively smooth, but still with roughage.
- Season with salt and pepper, serve and eat piping hot.
Yum! My daughter liked this recipe. I only used about four garlic cloves, I thought one cup is far to much for a child. I also substituted the cream with lactose free cream and milk with lactose free milk to suit our families dietary requirements. Served the mash with Hoisin Marinated Wing Pieces and green salad. Thank you so much Jaxies for an interesting recipe.