Mashed potatoes are possibly the best food in the entire world. Creamy, carb-y, and comforting. However, they are NOT the best when you have a PT test coming up (or just want to lose weight). So, here’s a version that, I’ll admit, isn’t QUITE as creamy and rich as normal potatoes, but are one heck of a substitute. I know there are a lot of steps, but they’re actually just broken down super simply, so don’t be intimidated!
Recipe – Serves 4 to 6
1 lb. red potatoes
1 lb. purple-topped turnips
1 sweet onion
3 cloves garlic
2/3 c milk
4 T parmesan cheese
3 T rosemary
- Cut up the potatoes and turnips into 1 to 2″ pieces.
- Put the potatoes and turnips into a pot, and pour enough cold water in to just cover them.
- Boil over medium heat until you can easily put a fork in them (12 to 15 minutes), but not so much that they’re falling apart.
- While the potatoes and turnips are boiling, put the onion and garlic into a food processor until creamy.
- Drain the potatoes and turnips in a colander and let them drain.
- Meanwhile, put the onion/garlic mixture into the pot you cooked the potatoes and turnips in and sauté over medium-low heat for 5 minutes.
- Add the potatoes and turnips back in and sauté for another 5 minutes.
- Add the milk, parmesan cheese, and rosemary into the potatoes, turnips, onion, and garlic.
- Allow to heat through and then mash to your desired consistency. I like mine more smashed than mashed (a little chunky), but if you’d prefer your’s creamier, go for it!
- Serve immediately with a little bit more parmesan cheese grated on top.