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Gallery Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 large potatoes, peeled and cut into 2-inch pieces 2 turnips, peeled and cut into 2-inch pieces 1 parsnip, peeled and cut into 2-inch pieces 6 cloves garlic, peeled Half-and-half 1 large egg 2 tablespoons unsalted butter Pinch of freshly ground nutmeg Coarse salt and freshly ground black pepper
Cook’s Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Gallery
Recipe Summary Servings: 6
Gallery
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 large potatoes, peeled and cut into 2-inch pieces 2 turnips, peeled and cut into 2-inch pieces 1 parsnip, peeled and cut into 2-inch pieces 6 cloves garlic, peeled Half-and-half 1 large egg 2 tablespoons unsalted butter Pinch of freshly ground nutmeg Coarse salt and freshly ground black pepper
Directions
Place potatoes, turnips, parsnip, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.
Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately.
Cook’s Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
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All Reviews for Garlic-Turnip Mashed Potatoes
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All Reviews for Garlic-Turnip Mashed Potatoes
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest