This is a great way to introduce turnips to mashed potato lovers. The original recipe calls for a side of pickled beets, but we prefer to forgo that option. Next time my CSA offers golden beets, though, I might just try throwing one in with the carrots and turnips in this dish.
Adapted from Brian Jacques’ The Redwall Cookbook.
2 pounds gold potatoes, peeled and cubed
Salt, to taste
4 medium carrots, peeled and chopped
2 large turnips or 1 rutabaga, peeled and cubed
7 tablespoons butter, divided
Pepper, to taste
1 cup grated or shredded cheddar cheese
- Preheat oven to 350°F.
- Put the potatoes in a large saucepan, cover with water and add a pinch of salt. Place the carrots and turnips in another saucepan, cover with water and add a pinch of salt. Boil all the vegetables until soft, about 20 minutes.
- Drain the potatoes, and return them to their pan. Add four tablespoons of butter. Mash until smooth, and season to taste with salt and pepper.
- Drain the turnips and carrots, and return them to their respective pans. Add three tablespoons of butter and mash until smooth. Season with salt and pepper.
- Choose a baking dish large enough to accommodate all the vegetables, such as a deep pie dish or a casserole. Spread the mashed turnip/carrot mixture on the bottom of the baking dish. Layer the mashed potatoes on top. Sprinkle the cheese over all and bake on the top shelf until the cheese is bubbling and the “pie” is heated through, about 15 minutes.