You can make these potatoes an hour in advance. Once the half-and-half has been added in step 2, place a clean kitchen towel over the pan and cover with the lid. Let sit for up to an hour. About t10 minutes before serving, remove the lid and towel and place the pan over low heat, stirring often, until piping hot. If the potatoes have stiffened or dried out a bit, add small amounts of extra butter and half-and-half. This recipe can easily be doubled.
2 pounds russet or Yukon gold potatoes, unpeeled and scrubbed
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 pound yellow turnips, peeled and cut into 1 1/4-inch pieces
8 tablespoons unsalted butter, at room temperature
Freshly ground black pepper, to taste
2/3 cup half-and-half, at room temperature or warmed
1 recipe Onion-Anchovy-Parsley Topping (recipe below)
1. Place potatoes in large saucepan with water to cover by one inch. Stir in one teaspoon salt. Bring to boil over high heat; reduce heat to maintain simmer and cook, covered, for 15 minutes. Add the turnips and cook 15 minutes longer or until a paring knife or skewer can be poked in and out of potatoes with little resistance. Drain.
2. When potatoes are cool enough to handle through double thickness of paper towel, use paring knife to peel and cut into quarters. Pass potatoes and turnips through ricer or food mill back into warm saucepan. Add butter, half-and-half, remaining salt and pepper, and stir gently until fully melted and well combined. Place over low heat and stir often until potatoes are very hot, 2 to 4 minutes. Taste for seasoning and add additional salt and pepper if necessary. Sprinkle with Onion-Anchovy-Parsley Topping and serve immediately.
Serves 6
Onion-Anchovy-Parsley Topping
Don't be afraid of the anchovies. They add flavor but not a fishy taste.
2 tablespoons high-quality extra-virgin olive oil
2 tablespoons unsalted butter
2 anchovy fillets
3 medium onions, coarsely chopped
1/4 teaspoon table salt
2 tablespoons chopped fresh flat-leaf parsley
Heat oil and butter in large skillet over medium heat. When butter foam subsides, add anchovies, reduce heat to medium-low, and cook for 2 minutes. Add onions and salt, cover, and cook for 20 minutes. Remove cover and cook an additional 10 minutes or until the onions are very soft and lightly browed around the edges. Stir in parsley and keep warm.
Recipes from Chris Kimball and America's Test Kitchen.
Copyright 2023 NPR. To see more, visit https://www.npr.org.