• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Mashed Potatoes and Turnips with Herbed Cheese

August 29, 2011 | Side Dishes, Vegetables

I used to think I hated turnips. But the other day I was watching PW’s new Food Network clip where she made mashed potatoes using butter, heavy cream, and creamed cheese (can you think of a more decadent way to eat mashed potatoes?!) and I thought, hmmmmmm…what about some creamy herbed cheese like a soft whipped herb and garlic Boursin? So if you think you hate turnips too, give this a try.This is so easy I can’t even give you a recipe really. Just peel and cube up equal parts white turnips and potatoes and boil until tender. Drain and then return them to the hot pot.Add a heaping tablespoon of creamy herbed cheese per serving and mash by hand with a potato masher, making sure cheese is fully melted into all of the potatoes and turnips. No need for adding more butter or heavy cream, as this is decadent enough on it’s own. You can add some chopped fresh herbs if you like, or just add a little salt and pepper to your taste and enjoy.

Now if you’ll excuse me…there are some leftovers in the refrigerator calling my name!

Comments

2 Responses | TrackBack URL | Comments Feed

  1. Great idea! I have some turnips needing to be eaten – it’s what’s for dinner tonight ;)

    Reply

  2. [...] tasty root vegetable, and they’re the perfect supplement to simple mashed potatoes. Add some turnips to your mashed potatoes with herbed cheese for a delightful (and covert) way to enjoy their [...]

    Reply

Leave a Reply



Restaurant Reviews

  • mccormick and schmicks lobster salad
  • root down denver gnocchi
  • coohills denver chefs up front poached egg on brioche with truffles
  • aspen the wild fig alamosa striped bass-1
  • bistro-vendome-creme-brulee
  • fish tacos
  • perbacco-san-francisco

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives