Second course : Roasted turnip and yukon, gold mashed potatoes.

Second course | mashed potatoes

Second course | mashed potatoes

Mashed potatoes are one side second course that goes with just about everything. There are some weeks that I have requests for them three times. It can become boring serving the same mash. I always remembered my grandma serving roasted turnips every now and then. I would go out to the garden, pull one up and take a big bite of it raw. The secrets to this second course are the roasted turnips and the horseradish. They bring a whole new dimension of flavor to the creamy, rich potatoes. This may make you rethink your whole existence. You can cook mashed potatoes with

 

SERVES: 4–6

2 turnips, peeled and cubed
Olive oil
Kosher salt and freshly ground black pepper
1½ lb (680 g) Yukon gold potatoes, peeled and cubed
1 tsp (1 g) chopped chives
2 cloves roasted garlic (see Note)
1 tbsp (10 g) creamy horseradish
1 (3.95-oz [111-g]) package Sargento Tastings Aged Vermont White
Cheddar Cheese, grated
3 tbsp (42 g) unsalted butter
½ cup (120 ml) milk, or more as needed, warmed but not boiling
⅓ cup (80 ml) heavy cream

     Preheat the grill to 300°F (150°C).

     Place the turnips in a small oven-safe dish, drizzle with olive oil, season with a pinch of salt and pepper and cover tightly with foil. Roast the turnips over indirect heat for 30 minutes, or until soft.

     Add the potatoes to a large pot and cover with water. Season with 1 teaspoon (6 g) of kosher salt. Bring the water to a boil, then reduce the heat and simmer for 20 minutes, or until a fork goes through easily. Drain the potatoes, return them to the pot and add your roasted turnips. Mash by hand with a potato masher until the mix is creamy. Add the chives, roasted garlic, horseradish, white cheddar, butter, milk and heavy cream. Mash until everything is well-blended. If the mashed potatoes is too thick for you, just add a little warm milk until you get the consistency you want. Season with salt and pepper to taste.

     NOTE: If you can’t find roasted garlic in your local grocery, making it is simple. I take a whole bulb of garlic and slice the top off to expose the cloves. Place the bulb in foil with a sprinkle of oil and salt. Seal the foil and bake/smoke in a 275°F (135°C) oven until the garlic is soft and golden, 25 to 30 minutes. Squeeze the cloves out of their skins.

     Our second course Roasted turnip and yukon, gold mashed potatoes – ready. Bon appetit!  

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