Back when my husband and I were first married, we basically stopped eating regular potatoes. Our apartment had a VERY warm kitchen, where they always seemed to rot. And sweet potatoes were less expensive at our local produce market. We made the switch and didn’t look back for several years.
In the past three years, I’ve started moving back into the realm of regular potatoes more. My kids really like them. I have run across a problem though – mashed potatoes. They seem to be my nemesis. The only way I could make edible mashed potatoes was turn off my dietitian brain and add so much salt, butter, sour cream, cheese, etc. They were delicious, but I knew I needed a compromise.
I found this recipe and LOVED it. I will say, I don’t know that they are a good stand in for ALL uses of mashed potatoes. For a holiday dinner, I would still go for regular and just turn off my dietitian brain. It’s the holidays. It’s ok. But for a regular weeknight, these are quick and delicious!
Mashed Potatoes with Turnips and Apples (Serves 4)
2-3 large turnips, chopped (1½ cups)
1 large yukon gold potato, chopped
1 fuji apple, chopped
1 bay leaf
¼ cup light sour cream
1 tablespoon unsalted butter
¼ tsp salt
¼ tsp pepper
1. Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf.
2. Return vegetable mixture to pan. Add remaining ingredients; mash to desired consistency.
Nutritional Information (Amount per serving):
Recipe notes: I have subbed russet potatoes here, although I did peel it then. I’ve also subbed gala and red delicious apples. All worked fine. If you are concerned, you can flip the turnip to potato ratio and gradually play with the amounts over time to find the taste that best suits your family. I’ll post the recipe that includes the gravy pictures soon!
Source: Cooking Light