Mashed potatoes are a staple side dish at the Rhinehart’s. We love them. They go so well with a nice grass fed roast, grilled bar-b-cue chicken or stuffed into a twice baked potatoes.
In an effort to add more nutrition and less unhealthy fats to my mashed potatoes, I have added many different ingredients to our favorite side dish. At one time or the other I’ve tried adding…..
- Extra virgin olive oil
- Chicken or vegetable broth
- Plain unsweetened almond milk
- Garlic powder or other dried herbs
Even though all of these ingredients gave the potatoes okay flavor and texture….none of these would fool your average non-clean eating person into believing they are “just as good as regular” mashed potatoes. Another good substitute for potatoes would be mashed cauliflower and while I do enjoy this and cauliflower is very nutritious…… it still doesn’t replace real mashed potatoes in my book.
About six months ago when the turnips started to arrive in the fall. (They are in season October through March in our area) I remembered that my grandmother used to make mashed turnips all the time. I did a little research on the nutrition benefits of turnips and liked what I found.
- Turnips have the antioxidant Vitamin C and supports tissue repair and immunity.
- Turnips have most of the B Vitamins, which help with fat, protein and carbohydrate metabolism.
- Contains 76mg of calcium per mashed cup. This is 8% of the recommended daily value.
- Turnips contain 407mg of potassium per mashed cup. Potassium is very important for healthy blood pressure and fluid balance.
- Low in calories and high in fiber. 51 calories per mashed cup and 5 grams of fiber. Fiber promotes a healthy digestive tract and low cholesterol.
I chose to split the ratio of my mashed potatoes with turnips! Brilliant, right?
Turnips give a slight horseradish flavor and they have a little mushier texture than potatoes. By combining some of both the potatoes and turnips…. the finished recipe comes out the exact perfect texture and consistency.
I also add a bulb of roasted garlic to the mashed turnips and potatoes. I love roasted garlic and it adds a delicious flavor to so many different dishes. The garlic makes this recipe just perfect. Throw in some salt and pepper to taste and you’ve got a fabulous healthy and clean side dish.
Those picky eaters at your house will never know that you’ve added a few extra vitamins and minerals to their mashed potatoes.
|Turnip Mashed Potatoes|| |
- 2-3 medium russet potatoes
- 2 medium turnips
- 1 Tbsp. of ghee (Clarified butter with all milk fats removed.) - Add a bit more if you like
- 1 bulb of garlic, roasted
- Salt and pepper to taste
- Flat leaf parsley to garnish, finely chopped
- Roast a whole bulb of garlic using the directions in the link provided below.
- Peel the potatoes and scrub turnips clean then cut off the ends.
- Cut potatoes and turnips into 1-2 inch chunks. Making sure that all pieces are about the same size.
- Place the turnips and potatoes into a pot of boiling water with ½ tsp. of salt added.
- Boil over medium to high heat until fork tender. Approximately 8-10 minutes. Check with a fork after 7-8 minutes.
- Remove from heat and drain the water off and place into a large mixing bowl.
- Using a potato masher, mash the turnips and potatoes until they are smooth.
- Remove the garlic from the skin and add to the bowl with the mashed turnips and potatoes. Use the masher again to mash the garlic in with the vegetables.
- Add in the ghee and give a good stir so that the garlic and ghee are well incorporated.
- Add salt and pepper to taste. (I add approximately ½-1 tsp. and ½ tsp. of pepper.) Add a little and taste and add more if you need to.
- Place into a serving bowl and garnish with chopped flat leaf parsley.
- Serve immediately.
Link for blog post…..How to Roast Garlic
Information on the health benefits of turnips was found here…. http://www.livestrong.com/article/408477-the-health-benefits-of-turnips/