Gruyere Turnip Mashed Potatoes Recipes

NANA'S MASHED TURNIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
• Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
• Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

GRUYERE MASHED POTATOES

Steps:

• Wash the potatoes and cut into 1" cubes. (You can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture, so yummy)
• Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
• Cooking on medium heat, boil potatoes for 20-30 minutes or until the potato is soft but not mushy. You'll know it has cooked long enough when you stick a fork in the potato and the potato doesn't stay on the fork when you lift it.
• Drain the water off the potatoes. Add the potatoes to the pot again and add the remaining ingredients.
• Mash potatoes with a hand masher or an electric mixer ( if you plan to use an electric mixer, don't overmix the potatoes or they will have a gluey texture-use a low speed and only until the potatoes are mashed enough) You can add a pat of butter and chopped parsley for garnish. Enjoy!

TURNIP AND POTATO MASH

Steps:

• In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

POTATOES WITH GRUYERE AND DIJON

Steps:

• Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

TURNIP MASHED POTATOES

Steps:

• Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.
• Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice).
• Add hot cream, butter and sour cream. Season with salt and pepper to taste.
• Whip again until blended.
• Adjust thickness by adding more cream, if desired.

GRUYERE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes., Drain; return to pot. Mash potatoes, gradually adding sour cream, milk and garlic. Stir in remaining ingredients.

GRUYERE-TURNIP MASHED POTATOES

Steps:

• Place the potatoes, turnips and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, heat milk and butter until butter is melted. Drain potato mixture; mash with milk mixture. Stir in the cheese, onions, salt and pepper.