Mashed Potatoes and Turnips With Bacon and Thyme

1. 1

   Peel the potatoes, quarter them lengthwise, and cut crosswise into 1/4-inch-thick slices.

2. 2

   Rinse well in several changes of cold water and drain.

3. 3

   Cook bacon in large sauce pan over medium heat until crisp.

4. 4

   Transfer to paper-towel lined plate and set aside.

5. 5

   Remove all but 2 tablespoons of the fat from the pan.

6. 6

   Add butter to keep over medium heat.

7. 7

   Add turnips and cook, stirring occasionally until butter is browned and turnips are caramelized.

8. 8

   (10-12 minutes).

9. 9

   Add potatoes, broth, and 3/4 t. salt, stir to combine.

10. 10

    Cook, covered, over low heat, stirring occasionally, until potatoes fall apart easily when poked with a fork, and all the liquid has been absorbed.

11. 11

    (25-30 minutes) Remove pan from heat, remove lid and allow steam to escape for 2 minutes.

12. 12

    Gently mash potatoes and turnips in saucepan with potato masher.

13. 13

    fold in evaporated milk, reserved bacon and thyme.

14. 14

    Adjust salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.