Recipe by ShonaD
"A flavorful, slightly spiced potato dish from North/North East Scotland. Perfect with roast meats, or double up the helpings and serve as a tasty supper."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/3 pounds
potato, peeled and quartered
turnips, peeled and cut into chunks
bacon, cooked and crumbled
salt and ground black pepper to taste
Whoa, these are some darned good "mashed potatoes!" First, a mention of an unintended substitution - I sent Hubs to the store for turnips and he came home with rutabagas. *Sigh* Thank goodness they're pretty much interchangeable! I added a little chopped green onion and some softened cream cheese and in so doing found I didn't need to add any milk at all. I don’t know what it is about the simple and humble additions of nutmeg, rutabagas, er, turnips and bacon to the potatoes but there WAS something special and different about them, albeit quietly understated. It really dressed up basic mashed potatoes. I reserved some of the bacon and green onion to garnish the top which really prettied them up.
This has been a staple at our Thanksgiving dinner ever since I was a young girl (many years ago). It's a nice change from plain old mashed potatoes. The turnips give it a pleasant "bitterness" but the flavor is not so overpowering that it conflicts with any of the other holiday offerings. Especially good when topped with gravy. A couple of suggestions: (a) include the bacon grease when folding in the crumbled bacon; (b) crumble the bacon really fine (the kids LOVE it when they come across these little treasure bits); and (c) add a finely chopped yellow onion for a little bit more of a "kick". Chicken or vegetable broth can be substituted for the milk. A dollop of sour cream (and perhaps some chives) go very well with this dish when it's prepared as a side for a normal weekday meal.
I used organic red potatoes, lowfat buttermilk, instead of plain milk, turkey bacon and instead of nutmeg, I added a teaspoon or so of chopped chives and a little garlic powder. We all liked this a great deal. NOTE: For those of you who cook with turnips, be aware that they cook faster than potatoes. So, when you cut up your turnips, make them larger than your potatoes so they cook evenly.
We really enjoyed these. The turnips are not really discernable as turnips, but add a dimension of sorts. Altogether with the bacon and nutmeg, the dish was quite good.
I served this at Christmas this past year. What a wonderful treat! Thanks for sharing the recipe.
Wonderful recipe. I had never thought of combining potatos and turnips as I really like turnips by themself. My finicky wife liked this dish even though she will not eat turnips. I did put some minced onion flakes out of habit. We will use this recipe often.
This was soo good! I've never cooked with turnip before and we couldn't even taste it in this dish! Excellent recipe that I look forward to making again and again. Thank you!
I made this today for lunch, using equal amounts of potato and turnip and adding carrots. It was wonderful, even on a 100-degree day. We ate it warm instead of hot off the stove. Next time I will add more nutmeg.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 209
Vegetable soup made decadent with bacon.
See how to make cheesy potato rounds with crumbled bacon.
Sweet and smoky roasted Brussels sprouts.