You may also like
Categories:Viewed: 88 - Published at: 6 years ago
Ingredients
- 4 ounces center-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 8 ounces turnips, peeled, cut into 1/2-inch dice (about 1 1/2 cups)
- 1 12 lbs yukon gold potatoes
- 13 cup low-sodium low-fat chicken broth
- 34 teaspoon salt
- 34 cup 2% evaporated milk
- 1 teaspoon minced fresh thyme
- salt and pepper
Method
- Peel the potatoes, quarter them lengthwise, and cut crosswise into 1/4-inch-thick slices.
- Rinse well in several changes of cold water and drain.
- Cook bacon in large sauce pan over medium heat until crisp.
- Transfer to paper-towel lined plate and set aside.
- Remove all but 2 tablespoons of the fat from the pan.
- Add butter to keep over medium heat.
- Add turnips and cook, stirring occasionally until butter is browned and turnips are caramelized.
- (10-12 minutes).
- Add potatoes, broth, and 3/4 t. salt, stir to combine.
- Cook, covered, over low heat, stirring occasionally, until potatoes fall apart easily when poked with a fork, and all the liquid has been absorbed.
- (25-30 minutes) Remove pan from heat, remove lid and allow steam to escape for 2 minutes.
- Gently mash potatoes and turnips in saucepan with potato masher.
- fold in evaporated milk, reserved bacon and thyme.
- Adjust salt and pepper to taste.
