Garlic Mashed Turnips

🧂 Ingredients

• 1 1/4 lbs. small turnips

  peeled and cubed, (larger turnips produce a bitter taste)
• 1 bulb garlic

  roasted with garlic cloves removed and skins discarded
• 4 slices bacon

  cut in one-inch pieces and crisp cooked
• 2 to 4 tbsp. salted butter

  (see note below)
• 1/4 cup half-and-half

  or heavy cream
• 4 oz. cream cheese

  softened and cubed
• 1/4 cup sour cream
• 1/4 tsp. dried dill weed
• 1/4 tsp. dried rosemary
• 1/4 tbsp. fresh chives

  or 1/4 tsp. dried chives
• 1/4 tsp. sea salt

  or more, if desired
• 1/4 tsp. ground black pepper
• 1 tsp. fresh parsley

  minced for garnish, if desired
• water

  as needed

Instructions

• 1 Cut the top off a bulb of garlic and roast in oven or toaster oven for 30
  minutes at 350º.
• 2 Remove from oven and cool before removing garlic from peels.
• 3 Place bacon in a Dutch oven and cook over medium heat until crisp-cooked.
• 4 Remove bacon to a paper towel-lined plate to drain.
• 5 When cooled, crumble bacon and set aside.
• 6 Add the peeled and cubed turnips to the bacon drippings in Dutch oven.
• 7 Fill with water until turnips are covered.
• 8 Cover with lid and bring mixture to a boil.
• 9 Reduce heat and simmer turnips about 10 minutes, or until turnips are fork
  tender.
• 10 Drain in colander.
• 11 Return turnips to Dutch oven.
• 12 Add butter, cream, cream cheese, sour cream and garlic.
• 13 Mash down with a potato masher until completely smooth.
• 14 If necessary, use a hand-held electric mixer and beat turnips until smooth and
  creamy.
• 15 Add bacon, dill weed, rosemary, chives, salt and pepper.
• 16 Stir until well combined.
• 17 Sprinkle fresh, minced parsley on top, if desired. 

Nutrition Info