Mock Mashed Potatoes

Lots of posts because Blogger has gotten over its latest bug- and not a moment too soon! 


Who doesn't love mashed potatoes?  A must-have at family gatherings, a quintessential comfort food, mashed potatoes have a special place in the American culinary heart.  They have a huge place in my own heart, mostly due to the fact that I can' indulge in them as often as the average citizen.  Thanks to the innovation and creativity of my Mom (and a little help from Martha Stewart), I now have this alternative version of mashed potatoes to share:

That's right- turnips and parsnips!  Put them together and you've got a veggie mix that can be used as mashed potatoes or as filler for samosas, which you'll read about in another post.


What you'll need to recreate this amazing alternative:
1 lb turnips
1 lb parsnips
1/3 cup melted butter
1/4 cup cream cheese
2 cloves minced garlic
Salt & pepper to taste


Peel and cut the turnips and parsnips into chunks- no matter the size so long as the chunks are consistent.  Boil for 20 minutes, or until the vegetables are soft.  Drain and let cool, then place in large food processor.  Add melted butter, cream cheese, garlic and spices.  Pulse and chop until the mixture is smooth.  

Voilà!  This mix brings back memories of Thanksgiving and Christmas, as well as the good ol' days when I could eat mashed potatoes to my heart's content without suffering the consequences.  True, the consistency isn't quite as velvety as potatoes, but the taste is much more interesting.  The turnips and parsnips, unlike potatoes, have distinctive tastes that aren't overpowering.  Alex mentioned that there was a certain earthiness missing from my turnip-parsnip mix, but this was quickly remedied with the addition of lentils.  I've got big plans for this mix, including but not limited to pot pie filler, pie crust, turnip tots, and baked chips.