This side dish is rich and comforting, thanks to the combination of Gilfeather turnips, red potatoes and fresh herbs.
2 Gilfeather turnips, peeled and cubed
1 pound red potatoes, cubed
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh herbs of your choice, such as parsley, winter savory and thyme, chopped
1 cup milk
Sea salt and fresh ground pepper
1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and herbs and sauté until the garlic is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer.
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk mixture and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, and add salt and pepper if needed.