Mix these 2 traditional ingredients together in a great new side dish.
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Creamy Potatoes And Turnips

If potatoes and turnips are on your holiday menu, combine them in this tasty side dish.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: potatoes, turnips, vegetable side dish, vegetarian
Servings: 6 -8
Calories: 223kcal
Author: Judith Hannemann

Ingredients

  • 1 1/2 lbs russet or Idaho potatoes pared and cut in large chunks
  • 1 tbs olive oil
  • salt and pepper
  • 1.5 lbs rutabaga (2 small or 1 large Sweede, yellow turnip)
  • 1/2 cup sour cream
  • 2 tbs butter melted
  • 2 tbs chopped fresh chives

Instructions

  • Preheat oven to 400 degrees F. Place potatoes in a bowl and drizzle oil over them; toss to coat. Lay potatoes in a single layer on a baking sheet. Bake for about 30 minutes or until potatoes are soft in the center and golden brown. Remove from oven and place in a large bowl. Cover to keep warm.
  • While potatoes are cooking, pare and dice the rutabaga. If using a pressure cooker/InstantPot, place the rutabaga in the pot and add 1 cup of water and a pinch of salt. Cook for 10 minutes at high pressure (15 psi). For conventional cooking, place rutabaga in a saucepan, cover with water and add 1 tsp salt. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, or until soft.
  • Drain rutabagas well then add to the bowl with the potatoes. Using a potato masher, roughly mash potatoes and rutabagas together. Don’t over mash—this dish is rustic so you want lumps.
  • Add the butter and sour cream and mix well. Add salt and pepper to taste.
  • Garnish with the chives.

Notes

After mashing, these may be put in a 1 1/2 qt casserole and baked at 400F for about 15 minutes to brown the top.

Nutrition

Serving: 1g | Calories: 223kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 846mg | Fiber: 4g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 35.6mg | Calcium: 85mg | Iron: 1.5mg