1 bunch small to medium turnips with greens attached
1 1/2 lb white potatoes, peeled and cubed
2 tablespoons Dijon mustard
1/2 teaspoon smoked paprika
1 tablespoon butter
1/2 cup Greek yogurt*
freshly ground black pepper
Chop the turnip greens. Peel and cube the turnips. Add the turnips and potatoes to a large pot. Fill with water.
Bring the turnips and potatoes to a rolling boil. Continue to boil until both are about halfway cooked, 10-15 minutes. Add the chopped greens and continue to cook until the the turnips and potatoes are fork-tender. Drain. Add remaining ingredients and mash until desired smoothness is obtained.
*I used 0% because that is all the store had.
Tips: Take care to remove the tough inner stem (rib) of the turnip green leaves. Dice the turnip a bit finer if it seems a bit denser than the potato so they are both ready at the same time. If you can’t find turnip greens sub in chopped spinach.
I rarely see turnips with their greens attached so I snatched them up and amended my intended mashed potatoes side to include turnips and their greens. Now, I’ve heard some people don’t like turnips but that’s a shame. They are sort of peppery, mash well and are a super easy way to sneak a little vegetable into your mashed potatoes. Not that I need to fool anyone, we’re all adults here, but I hate making more than one side dish a night. It just generates too many leftovers and most of the time, we just don’t end up eating them all. This way I feel like I had a good healthy vegetable side and my mashed potatoes. You can leave out the Greek yogurt if you want, you can’t really taste it but I think it adds some creaminess without adding, well, cream.
If you have any left, live a little and fry it up as patties in a little butter for a sort of Southern take on bubble and squeak.