Place the Root Vegetables in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20-25 minutes.
While the vegetables are cooking, melt 2 tbsp of the Butter in a small saucepan over medium heat. Add the Garlic and cook until fragrant, about 1 minute. Remove from heat.
Drain the Root Vegetables thoroughly.
Return the Root Vegetables to the pot. Add the Heavy Cream, remaining Butter, Garlic Butter, Salt, and White Pepper. Mash until smooth and creamy. Add more cream if needed to reach desired consistency.
Stir in the Herbs. Taste and adjust seasoning as needed. Serve hot.
Ingredients
6
1 lb450 gPotatoes-Yukon Gold, peeled and cubed
1 lb450 gTurnips-peeled and cubed
1/2 cup120 mLHeavy Cream
4 tbsp60 gButter
2 cloves6 gGarlic-minced
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
2 tbsp30 mLFresh Chives-chopped
1 tbsp15 mLFresh Parsley-chopped
Equipment
Large pot
Small saucepan
Potato masher
Instructions
Place the Root Vegetables in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20-25 minutes.
While the vegetables are cooking, melt 2 tbsp of the Butter in a small saucepan over medium heat. Add the Garlic and cook until fragrant, about 1 minute. Remove from heat.
Drain the Root Vegetables thoroughly.
Return the Root Vegetables to the pot. Add the Heavy Cream, remaining Butter, Garlic Butter, Salt, and White Pepper. Mash until smooth and creamy. Add more cream if needed to reach desired consistency.
Stir in the Herbs. Taste and adjust seasoning as needed. Serve hot.
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