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Mashed Potatoes and More

Mashed Potatoes and More
Serves 4
This recipe uses root veggies mashed up with the usual mashed potatoes to create a more rustic, flavorful and nutrition-packed side dish. Keep some of the skins of the potatoes for more texture and added nutrition.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 4-5 Cloves garlic, peeled
  2. 1 tsp olive oil
  3. 4 medium sized or 5 smaller yukon gold potatoes, peeled about 80 percent and cut into 1 inch cubes
  4. 2 sweet potatoes, peeled and cut into 1 inch cubes
  5. 2 turnips peeled and cut into 1 inch cubes
  6. 1/4 cup milk, more if desired to make thinner
  7. 1 Tablespoon of softened or melted butter
  8. 1/3 cup sour cream
  9. salt and pepper to taste
Instructions
  1. Heat over to 375. Place garlic cloves in a small packet of foil with a drizzle of olive oil. Bake for about 25 minutes or until very soft. While garlic is roasting, boil potatoes, sweet potatoes, and turnips in a large pot of water for about 20-25 minutes until softened. Drain and return to pot. Add in remaining ingredients and mash with a potato masher until soft and well incorporated, but still leaving a few lumps for texture.
Notes
  1. Potatoes tend to be high in pesticide residue. Try buying organic potatoes, which tend to be cheaper if you buy them in the bulk bags.
Adapted from The Dr. Yum Project
The Health Journal http://www.thehealthjournals.com/