Author: Lauriebear of New York
Recipe type: Side Dish
- 1 pound of yellow rutabaga (the larger type turnip – it is yellow & purple)
- ¼ cup half and half or heavy cream (I like the heavy cream)
- ¼ cup butter
- salt and pepper
- Clean turnip and peel
- Cut into bite sizes pieces (this will be hard these turnips can prove to be hard to cut so if they do not look “pretty” do not worry it is really just cutting down for easier mashing)
- In a large pot bring turnip to a boil (make sure your water covers all the turnip and use cold water)
- Once boiled turn the heat down a bit and let the turnip simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
- Drain the turnip and put them back on low heat so even more water evaporates. Watch them do not let them burn.
- Melt butter
- Heat cream (just make it warm)
- Salt & Pepper to taste
- Paprika for garnish
- In a large bowl or in the pot you cooked the turnip in; I usually use the pot I cooked the turnip in makes it easier to clean up. Pour your melted butter over the turnip and with a masher or potato ricer mash butter & turnip, slowly add cream, salt, and pepper. As with the mashed potatoes sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. After you are done mashing put it in a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.
Please note turnip is course so it will never be that smooth creamy texture more lumpy & bumpy. I also like to make this the night before so the flavor mellows and then bake it in the oven before serving. One of my girlfriends tossed parsley on it and with the paprika it really looked festive!!!