Confession: my family doesn’t serve mashed potatoes at Thanksgiving.
Are you judging me? It’s OK. I understand.
You see, I’m half Armenian. And Armenians are rice people (put some of my mom’s rice pilaf in from of me if you really want to see me inhale something). So I didn’t grow up eating a lot of potatoes. But that doesn’t mean I don’t know how to make a decent mashed potato.
These Mashed Potatoes and Turnips with Sautéed Leeks are a little bit different than your typical mashed potatoes. No butter or milk here! Just a couple tablespoons of olive oil and a quarter cup of sour cream is all you need to make these surprisingly rich tasting mashed potatoes. I think you could even declare these “healthy”! Or at least “healthier”. And the turnips give these mashed potatoes a little bit of an earthy undertone, which is a nice change of pace every once in a while.
One trick I’ve learned for making really good mashed potatoes is to put the drained potatoes (or potatoes and turnips, in this case) immediately back into your hot pot to help evaporate any excess liquid. Because nobody wants watery mashed potatoes. Not even us Armenians.
Mashed Potatoes and Turnips with Sautéed Leeks
- 1.5 lbs new potatoes, peeled and cut into cubes
- 1 lb turnips, trimmed, peeled and cut into cubes
- 2-3 tablespoons extra-virgin olive oil
- 1 leek, white and light green portions thinly sliced
- 1/4 cup sour cream
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Place the potatoes and turnips in a large pot and cover with enough cold water to submerge the vegetables by about 1-2 inches. Place the pot, uncovered, over high heat and bring it to a boil. Then turn the heat down to maintain a simmer and cook until the potatoes and turnips are very soft, about 20-25 minutes. Drain and then immediately put the potatoes and turnips back into the still hot pot to evaporate any excess water. Set aside.
- Meanwhile, heat 2 tablespoons of the olive oil in a non-stick skillet over medium-high heat. Add the sliced leek and sauté until tender and lightly browned, about 3-5 minutes. Remove from the heat and set aside.
- Add the sour cream, salt, pepper and sautéed leeks (plus any olive oil remaining in the skillet) to the potatoes and turnips. Mash with either a fork or a hand mixer. You can add a little more olive oil if it's too dry. Taste for salt and pepper. Re-warm if necessary before serving.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
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