Mashed Potato And Turnip Gratin

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   ["But-ter an 8x11-inch bak-ing dish and set aside.", "Put the pota-toes and turnip in a 5- to 6-quart pot or Dutch oven and cover with cool water by about 1 inch (the turnip will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover par-tially, and cook until the pota-toes are very ten-der and the turnip is soft, about 25 minutes.", "Drain the veg-eta-bles and return them to the pot. Set over medium heat for a minute or two, shak-ing and stir-ring to rid them of excess mois-ture and steam.", "Trans-fer the veg-eta-bles to a stand mixer fit-ted with the pad-dle attach-ment (or use a large mix-ing bowl and an elec-tric hand mixer). On low speed, break up the veg-eta-bles until the pota-toes are smooth and there are small chunks of turnip in the mix-ture. Grad-u-ally add the cream cheese, increase the speed to medium, and beat until absorbed. Grad-u-ally add the but-ter and beat until absorbed. Add the mus-tard and half of the parme-san and beat until com-bined. If the puree seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Sea-son to taste with salt and pepper.", "Trans-fer the mash to the pre-pared bak-ing dish, smooth-ing the top with a spat-ula. Sprin-kle the remain-ing cheese on top.", "Posi-tion a rack in the cen-ter of the oven and heat the oven to 375u00b0F. If the gratin was made assem-bled ahead and refrig-er-ated, let it sit at room tem-per-a-ture while the oven heats. Bake uncov-ered until heated though and the top is golden, about 40 min-utes for a refrig-er-ated gratin or about 20 min-utes for a freshly made gratin. Let sit for 10 min-utes before serving.

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   The gratin may be made 2 days ahead, up to the point of bak-ing. Cover it with plas-tic wrap and refrig-er-ate it."]

* Per serving · 4 servings · Values may vary.

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