• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • 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



About Michele



Restaurant Reviews

  • opus restaurant denver
  • acorn denver restaurant duck confit tom yum noodle bowl
  • mccormick and schmicks lobster salad
  • atticus BLT
  • Chefs Up Front 2011
  • izakaya den
  • bistro-barbes-tabbouleh-figs-cippolini-onions

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

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

Sponsor


Help End Hunger




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