Since we had a potato casserole (recipe to come) instead of mashed potatoes on Thanksgiving, I thought we should have something smashed. I got this idea from my mom who made something similar last year for her annual Thanksgiving party with her girlfriends. It’s simple, vaguely sweet, and a great addition to the table.
Chop the carrots and turnip into a similar size so that you can boil them together in the same pot and they will finish cooking at the same time.
Smashed Carrots and Turnip
5 large carrots, peeled & cut into large pieces
1 large rutabega or purple-topped turnip, peeled & cut into large pieces
1/2 cup 2% milk
1/2 cup turkey or chicken broth (low-sodium)
Salt & Pepper, to taste
Put carrots and turnip into a medium-large pot. Add cold water just to cover the vegetables. Add several large pinches of salt to the water. Bring to a boil and cook until the carrots and turnip are very soft and they are easily pierced with a fork.
Meanwhile, mix the milk and broth together and warm in the microwave until just below boiling.
Stain the carrots and turnip in a large colander and return to pan. Pour in half of the milk/broth mixture. Mash with a potato masher until somewhat smoth and combined. Add more of the milk/broth as needed. Season to taste with salt and pepper.