Liven up your mashed potatoes with flavorful root vegetables like parsnips and turnips.
2 pounds Yukon gold potatoes cut into chunks
2 pound parsnips, peeled and cut into chunks
2 pound turnips, peeled and cut into chunks
4 tablespoons coarse sea salt or Kosher salt, plus additional to taste
1 head garlic, cloves separated and peeled
8 tablespoons unsalted butter or Olive oil
Freshly milled black pepper
1. Place the potatoes, parsnips, turnips, and peeled garlic cloves in a large saucepan with 2 quarts of water. Bring to a boil and add the salt. Reduce the heat and simmer until the vegetables crush easily when pressed against the side of the pan with a wooden spoon, about 20 minutes.
2. Scoop out and reserve 1/2 cup of the cooking water. Drain the vegetables and return them to the saucepan. Add the butter or oil and mash to desired consistency. Add a little of the reserved cooking water if they are too thick. Season with salt and pepper and serve.
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