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1
Bring a large pot of lightly salted water to boil over high heat.
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2
Add the turnip and potatoes and cook for about 20 minutes, or until tender when tested with a small sharp knife.
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3
Drain well.
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4
Return the vegetables to the pot and let dry out for a minute or two over the warm burner.
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5
Add the butter and about 1 cup of the milk and mash the vegetables using a hand-held masher or an immersion blender.
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6
Its fine for the mixture to be slightly chunky.
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7
Stir in the chives (if using) and season with salt and pepper to taste.
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8
Add the additional 1/2 cup milk or cream as needed for the desired consistency.
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9
Serve hot.
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10
Variations:
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11
Omit the turnip and add 2 pounds peeled, chopped parsnips.
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12
Omit the turnip and add 1 week, cut into 1-inch pieces, and 2 onions, peeled and chopped.
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13
Add the leek and onions after the potatoes have cooked for 10 minutes to avoid overcooking.
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14
Omit the turnip and add a 2-pound winter squash, peeled and chopped.
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15
Add 6 peeled whole garlic cloves to the pot with the potatoes and turnips for a garlic-flavored dish.
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16
Place the mashed potatoes in a gratin dish and sprinkle with 1 cup grated hard cheese (Parmesan, cheddar, Gruyere) or a soft goat cheese or blue cheese and bake for 30 minutes at 350 degrees F.
