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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 4 tablespoons Unsalted butter, softened, will need more for the baking dish
- 3 Medium potatoes, preferably Yukon Gold, peeled and cut into 1 1/2 chunks- really any type of potato would work
- 1 Small turnip, peeled and cut into 1 inch chunks
- Salt
- 4 ounces Cream cheese softened and cut into chunks
- 1/2 teaspoon Dry Mustard
- 1/2 cup Grated parmesan cheese
- Whole milk as needed or use whatever milk you have on hand
- Salt and pepper to taste
Method
- But-ter an 8x11-inch bak-ing dish and set aside.
- Put the pota-toes and turnip in a 5- to 6-quart pot or Dutch oven and cover with cool water by about 1 inch (the turnip will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover par-tially, and cook until the pota-toes are very ten-der and the turnip is soft, about 25 minutes.
- Drain the veg-eta-bles and return them to the pot. Set over medium heat for a minute or two, shak-ing and stir-ring to rid them of excess mois-ture and steam.
- Trans-fer the veg-eta-bles to a stand mixer fit-ted with the pad-dle attach-ment (or use a large mix-ing bowl and an elec-tric hand mixer). On low speed, break up the veg-eta-bles until the pota-toes are smooth and there are small chunks of turnip in the mix-ture. Grad-u-ally add the cream cheese, increase the speed to medium, and beat until absorbed. Grad-u-ally add the but-ter and beat until absorbed. Add the mus-tard and half of the parme-san and beat until com-bined. If the puree seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Sea-son to taste with salt and pepper.
- Trans-fer the mash to the pre-pared bak-ing dish, smooth-ing the top with a spat-ula. Sprin-kle the remain-ing cheese on top.
- Posi-tion a rack in the cen-ter of the oven and heat the oven to 375°F. If the gratin was made assem-bled ahead and refrig-er-ated, let it sit at room tem-per-a-ture while the oven heats. Bake uncov-ered until heated though and the top is golden, about 40 min-utes for a refrig-er-ated gratin or about 20 min-utes for a freshly made gratin. Let sit for 10 min-utes before serving. The gratin may be made 2 days ahead, up to the point of bak-ing. Cover it with plas-tic wrap and refrig-er-ate it.
