The sweet flavor of roasted turnips makes a great addition to mashed potatoes.
Ingredients
3 potatoes, peeled and cubed
2 turnips, peeled and cubed
2 TB olive oil
salt and pepper
1/2 cup milk, warmed
2 TB butter, melted
1 sprig fresh thyme, leaves removed from stem and finely chopped or 1 tsp dried thyme
Directions
Preheat the oven to 400º.
Place the potatoes and turnips on a baking sheet in a single layer, drizzle them with olive oil and season with salt and pepper. Roast the vegetables for 20 minutes. Then, remove the pan from the oven, stir the veggies and continue roasting for 20 minutes longer. The potatoes and turnips will be tender and lightly golden brown when finished.
Transfer the veggies to the bowl of a stand mixer fitted with the paddle attachment. Whip the potatoes on medium speed until creamy, but so you still have some chunks. Turn the mixer down to low speed and add in the milk, melted butter, and thyme leaves. Taste the mash and season with additional salt and pepper to taste, if necessary.