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Potato and turnip puree

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Ingredients for 6 servings:

  • 900 g swede(s)
  • 750 g floury potatoes
  • 75 g butter
  • 75 ml cream
  • Salt
  • Pepper, white, ground
  • Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cut the swede into thick slices, peel and cut into large cubes. Peel the potatoes and cut into large cubes. Cook the swede and potato cubes together in boiling salted water for approx. 15-20 minutes. Drain the swede and potato cubes, allow to steam thoroughly, then pour them into a saucepan and roughly mash them with a potato masher or press them through a potato ricer. Stir the butter piece by piece into the mash, gradually stirring in the cream. Season to taste with salt, pepper and nutmeg and keep warm. The mash reheats very well and can therefore be prepared a day in advance, for example. The flavor can be easily varied by adding herbs or fried onions, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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