Equipment
Ingredients
Root Vegetables
- 500 g potatoes, peeled and cut into 2cm cubes
- 500 g turnips, peeled and cut into 2cm cubes
Seasoning & Fat
- 80 g unsalted butter, cubed, room temperature
- 6 g kosher salt
- 1 g black pepper
Nutrition (per serving)
Method
Place the peeled and cubed potatoes and turnips in a large pot. Cover with cold water by at least 2.5 cm (1 inch) and season the water generously with salt.
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until both vegetables are completely tender and can be easily pierced with a fork.
Drain the vegetables thoroughly in a colander. Return them to the hot, empty pot and set over low heat for 1-2 minutes to steam off excess moisture. Shake the pot occasionally to prevent sticking.
Remove from heat. Add the cubed butter, salt, and black pepper. Mash the mixture using a potato masher or pass through a ricer for a smoother consistency.
Taste and adjust seasoning if necessary. Serve immediately while hot.
Chef's Notes
- For an even richer flavor, you can brown the butter in a separate pan before adding it to the mash (Beurre Noisette).
- The ratio of turnip to potato can be adjusted; more potato yields a milder flavor, while more turnip increases the peppery bite.
- Using a food processor is not recommended as it can release too much starch from the potatoes, turning the puree gluey.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Texture may become slightly grainy; reheat gently with a splash of milk or water.
Reheating: Reheat on the stove over low heat, stirring frequently, or microwave in short intervals.
