We love hiding veggies in our potatoes to increase the nutritional value. In our original recipe, we used Cabbage before branching out and infusing with Cauliflower next. We’ve since built up enough trust that I don’t need to be coy about it anymore, and I can tell my sous chef up front what’s going into the potatoes…and he always gives the green light. That said, I still like to call them sneaky because I feel like I’m pulling a fast one! For this version, we peeled a turnip and added it to the pot like the potato to boil!
We served these potatoes with Rabbit in Garlic Mustard Cream Sauce and steamed peas. However, it would also go very nicely with a Roasted Pork Tenderloin or a Steak!
Time: 30 Minutes
Ingredients:
- Russet Potato
- Turnip
- Butter
- Milk (we used Goat Milk)
- Salt
- Black Pepper
Method:
- Peel your turnip, and rinse your potato (you can peel it as well if you prefer). Then, cut into cubes, and add both into a pot.
- Fill the pot with water, and bring to a boil until your potatoes and turnip are soft.
- Drain the water, and pour your turnip and potatoes into your food processor along with some butter, milk, salt, and black pepper.
- Puree.
- Plate, devour, and enjoy!
