Goat Cheese Mashed Turnips

Every Thanksgiving when my mom starts delegating dishes, we all smirk when Popie volunteers his mashed turnips. On any average day, most people aren't going to want mashed turnips, so when they're on the table at Thanksgiving along with a dozen other delicious sides, it's just sad. Popie ends up taking home 90% of the turnips, he and Grandma being the only ones who took a small scoop. 

When I got turnips three weeks in a row in my CSA share, I felt like I should take it upon myself to make an honorable mashed turnip recipe. After browsing some websites and finding 5-star recipes, I learned the secret to liking turnips... 1 pound of butter! While I did recently profess my love of (a small pat) butter in dishes, I couldn't stomach a stick or two, so I decided to make something up on the fly. 

I pulled out the cheese drawer - because that's how you make any vegetable desirable - and settled on goat cheese! I also had a few small new potatoes left over from another recipe, so I took a shot with this and it came out really well! We enjoyed these turnips with lentil-loaf and green beans. 

Goat Cheese Mashed Turnips

Veggie by Season original

2 lbs. turnips, peeled and quartered 

1/2 lb. new potatoes, peeled and quartered

Kosher salt and black pepper
4 oz. goat cheese
2 tbsp. butter
Fresh herbs, chopped (like rosemary, thyme, basil or tarragon)

Place turnips and potatoes in a pot, fill with cold water until vegetables are covered.
Heat over high, bring to a boil, add a pinch of salt, then turn to low and simmer for 15 minutes, or until turnips are very tender.
Drain well, place back in the pot, add goat cheese, butter and a hearty grind of black pepper.
Using a potato masher or hand mixer, begin mashing until turnips reach desired consistency.
Taste, adjust salt and pepper.
Pour into a dish and garnish with herbs and another grind of pepper.