Mashed Potatoes With Turnips and Bacon

Are you sure you don't like turnips? This recipe might change your mind. If you are positive, you could substitute diced carrots, parsnips or celery root but you will need to increase the butter to 4 tablespoons. This is another December, 2007, Cook's Illustrated magazine recipe and the point stressed was to always rinse your peeled, sliced potatoes 3-4 times under cold running water to remove starch. There, I've told you. ;-) Now on with the show ...

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 4  ounces bacon, cut into 1/2-inch pieces
• 2  tablespoons bacon fat
• 2  tablespoons butter
• 8  ounces turnips, peeled and cut into a 1/2-inch dice (about 1 1/2 cups)
• 1 1⁄2 lbs yukon gold potatoes, peeled, quartered and cut into 1/4 inch slices
• 1⁄3 cup  low-fat chicken broth
• 3⁄4 teaspoon salt
• 3⁄4 cup half-and-half, warmed
• 1  teaspoon fresh thyme leave, minced

Directions

1. In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
2. Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides.
3. Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat).
4. Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes).
5. Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
6. Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.