Thanksgiving is over and the leftovers are all gone. One of the things I wish that I had made more of, or at least not eaten so quickly, is the mashed potatoes. I don’t remember when I first tried making them with turnips, but ever since I can’t imagine mashed potatoes without them. It adds a really interesting flavor that borders on spicy. I feel like there is more to describe about it, but I can’t place my finger on it. All in all, it is just really delicious and a must-have at the Thanksgiving meal.
Our community supported agriculture (CSA) season ended just this last week, and we received both turnips and rutabagas for the first (and last) time. Since rutabagas are similar to turnips I also used them this time around. I think turnips tend to have a little bit more of a kick, though, so normally I would use only turnips. The mashed potatoes still turned out lovely and I really have no complaints.
This is a recipe that has become less of a recipe, so the following is more of an approximation of what I did.
Mashed Potatoes with Turnips/Rutabagas
- 5 – 7 large potatoes of your choosing, peeled and quartered
- 2 – 3 turnips and/or rutabagas, peeled and quartered
- 1/2 large onion, peeled and chopped
- 5 large cloves of garlic, peeled
- 3 Tbsp. butter
- 3 – 5 Tbsp. mayonnaise or Vegenaise
- 1 Tbsp. lemon juice
- 1/2 – 1 tsp. cayenne pepper
Place the potatoes and turnips/rutabagas into a large pot and cover with water. After they have been boiling for a few minutes (5 – 10 minutes) add the onion and garlic cloves. Boil until the turnips are tender (note that you may want to start boiling the turnips first and then add the potatoes later as the turnips will take longer to soften).
Drain the potatoes, turnips, onions, and garlic cloves and pour into a large bowl (or back into the pan). Add salt (this will be to taste), butter, mayonnaise, lemon juice, and cayenne pepper. Either mash the ingredients together with a potato masher (more lumps) or get out a hand mixer and mix until it is at the consistency you prefer. Taste it to see if it has a good flavor and adjust the seasonings until it is how you want it.
Taken from AllRecipes.com and originally called Vegetarian Gravy
- 1/2 cup vegetable oil (I did not use 1/2 cup – more like 1/4 cup)
- 1/3 cup chopped onion
- 5 cloves garlic, minced
- 1/2 cup all purpose flour
- 4 tsp. nutritional yeast
- 4 Tbsp. light soy sauce (I used Bragg’s Liquid Aminos)
- 2 cups vegetable broth (I used 2 cups of water with 1 heaping Tbsp. McKay’s Chicken Seasoning)
- 1/2 tsp. dried sage (I didn’t use this because I don’t think I had any on hand.)
- 1/2 tsp. salt (I didn’t use this because the chicken seasoning and the liquid aminos were already providing enough sodium)
- 1/4 tsp. ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, until thickened.
The recipe said that once you reduce the heat you should stir it for another 8-10 minutes. My gravy did not take that long to thicken at all, so I would actually shorten that time to 2-3 minutes.
Both the mashed potatoes and the gravy turned out really well. When I was seasoning the potatoes and trying to achieve the perfect flavor I realized that I was trying to get it to taste more like potato salad. It didn’t taste exactly like potato salad, but even if it had I would have still loved it.
There are still some turnips and rutabagas sitting in my kitchen, so I am sure to make this recipe again in the very near future.
More Thanksgiving recipes to come in the next few days!