Ingredients:

  • 2 lbs (900g) Turnips (yellow/white), peeled and cut into 1-inch cubes
  • 1 lb (450g) Starchy Potatoes (e.g., Russet), peeled and cut into 1-inch cubes
  • 4 oz (115g) Unsalted Butter, divided
  • 1 Tbsp Fresh Thyme Leaves, roughly chopped
  • 1/2 cup (120 ml) Full-Fat Milk or Heavy Cream, warmed
  • 1 Tbsp Coarse Sea Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper, to taste

Instructions:

  1. Peel both the turnips and the potatoes. Cut them into roughly 1-inch (2.5 cm) cubes. Ensure the pieces are uniform in size to guarantee even cooking.
  2. Place the diced turnips and potatoes in a large stockpot. Cover generously with cold water and add 1 tablespoon of coarse salt.
  3. Bring the water to a boil over high heat, then immediately reduce the heat to a steady simmer. Cook uncovered for 20-25 minutes, or until both the turnip and potato cubes are fork-tender and begin to crumble easily.
  4. Carefully drain the vegetables in a colander. Return the drained vegetables to the empty hot pot (off the heat). Stir the vegetables gently over low heat for 1-2 minutes to allow excess moisture to evaporate, ensuring a light, fluffy mash.
  5. While the vegetables are drying, melt the remaining butter (approx. 3.5 oz / 100g) in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter smells nutty and the milk solids turn deep amber (approximately 4-6 minutes). Immediately remove the brown butter from the heat and stir in the fresh thyme leaves. Set aside.
  6. Using a potato ricer, food mill, or sturdy masher, process the hot vegetables until completely smooth. Do not overwork the mash.
  7. Gradually pour the warmed milk/cream and the entire mixture of brown butter and thyme into the mash.
  8. Stir vigorously until the mash is light and creamy. Season generously with salt and black pepper, tasting and adjusting until the flavor sings. Serve hot immediately.