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by Salty’s on Alki Executive Chef Jeremy McLachlan
Tools
for Success
Ingredients
3 pounds Yukon Potatoes, cut into large chunks
½ pound Turnips, peeled and cut into large chunks
½ stick of Butter
½ cup of Heavy Cream
3 tablespoons Roasted Garlic Puree
Salt to taste
Garlic Puree
Peel 2 heads of garlic and then toss them lightly in canola oil, salt and pepper. Then cover in foil and place in a 350-degree oven for 15-20 minutes. After they are cool enough to touch, mash with a fork.
Making the Mash
Get that huge cooking vessel (the pot) and fill it two-thirds of the way with water.
Add ½ tablespoon kosher salt to the water. Bring the water to a boil then add the Yukon potatoes cut into big chunks.
Chef’s tip: do not worry about peeling the potatoes! Cook the potatoes for 5 minutes in the boiling water. Add the peeled turnips cut into big chunks. Cook the potatoes and the turnips for 8 minutes or until the potatoes are tender enough to pierce with a fork.
Place the potatoes in a strainer/colander/china cap (yes, they all are the same thing). Let the potatoes drain for 10 minutes. Chef’s tip: this is very important so all the water leaves the potatoes.
Get that arm ready with some curls because you are ready to mash. Place the potatoes and the turnips back into the pot you cooked them in, and mash them. Add the butter and mash some more. Then add cream. Chef’s tip: over mashing is not a good thing. Make sure when you mash the potatoes you mash them only 15-20 times. Anything over that will bring the starch out of the potatoes and make them gummy. Garlic potato bubble yum anyone??
Season with salt and white pepper to taste. Then cover them and keep warm in your oven set to a low temperature.
Wanna have fun?
• Replace the turnip with celery root.
• Use half Yukon potatoes and half turnips for the recipe.
• Mix in pesto at the end to make pesto mash.
