Mashed Potatoes & Turnips With Garlic
|Olive oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic head||3 Large|
|Russet potatoes||1 1⁄2 Pound (Large Ones)|
|Low sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Ground white pepper||To Taste|
Drizzle oil into a shallow rimmed baking pan.
Add onion and mix to coat with oil; then push onion to one side.
Cut unpeeled garlic heads into halves crosswise; place, cut sides down, in pan with onion.
Bake in a 375° oven, stirring onions occasionally, until onions are browned and garlic is very tender when pierced in center (40 to 45 minutes).
Set aside until garlic is cool enough to touch.
While vegetables are baking, peel and quarter turnips and potatoes.
In a 3- to 4-quart pan, combine turnips, potatoes, and broth; bring to a boil over high heat.
Reduce heat, cover, and boil gently until vegetables are very tender when pierced and almost all broth has been absorbed (about 25 minutes).
Squeeze garlic from skins into a small bowl; discard skins.
Using the back of a spoon, mash garlic to a smooth paste.
Mix in browned onions, then set mixture aside.
Transfer potato mixture to a large bowl.
Using an electric mixer or a potato masher, beat until smooth.
Add milk and garlic-onion mixture; beat until smooth and creamy.
Season to taste with salt and white pepper, then transfer to a shallow 1 1/2- to 2-quart casserole.
Broil about 4 inches below heat until top is dappled with golden brown (3 to 5 minutes)