Garlic Mashed Potatoes And Turnips
- 10 unpeeled garlic cloves
- 2 TBSP olive oil
- 2 1/2 lbs. turnips, peeled, cut into 2-inch pieces
- 6 lbs. russet potatoes, peeled, cut into 2-inch pieces
- 1/2 C finely chopped onion
- 1/2 C (1 stick) butter, room temperature
- 1/2 C whipping cream, room temperature
- 2 TBSP chopped fresh parsley
- Preheat oven to 325F. Place garlic cloves in small baking dish. Mix in oil. Cover dish with foil. Bake until garlic is very soft, about 40 minutes. Cool garlic; peel.
- Cook turnips in large pot of boiling salted water 10 minutes. Add potatoes and onion. Boil until very tender, about 20 minutes. Drain well. Return to same pot; add garlic. Mash until mixture is almost smooth. Mix in butter and cream. Season with salt and pepper. (can be made 8 hours ahead. Cover and refrigerate. Rewarm over low heat before serving). Transfer potato mixture to bowl. Sprinkle with parsley and serve.
garlic, olive oil, russet potatoes, onion, butter, whipping cream, parsley
Taken from www.epicurious.com/recipes/member/views/garlic-mashed-potatoes-and-turnips-1249000 (may not work)