2 large turnips, cubed
1 1/2 lb white potatoes, peeled and cubed
2 tablespoons prepared horseradish
1 tablespoon butter
1/2 cup Greek yogurt
freshly ground black pepper
Bring the turnips and potatoes to a rolling boil. Continue to boil until both are fork-tender. Drain. Add remaining ingredients and mash until desired smoothness is obtained.
With St Patrick’s Day around the corner, my thoughts turn to potatoes and cabbage. Not only do I love potatoes and cabbage, there are normally some insane deals on these items this week. Not that potatoes and cabbage are high cost items to begin with but who can resist anything that is on sale for under 30 cents a pound? I’ve been having a lot of luck with turnips this year as well. They’ve been exceptionally spicy and tasty this year. Maybe it has to do with the mild weather we’ve had? Since they are popular in Irish cooking, I thought I’d toss some into my regular mashed potatoes for a dash of flavor and extra nutrition. I loved it! The horseradish brought out their peppery nature and it made the meal a lot more fun than just regular old mash would have been.