Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Garlic-Turnip Mashed Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 22, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Serve with Lars Bolander'sSwedish Meatballs. Ingredients 4 large potatoes, peeled and cut into 2-inch pieces 2 turnips, peeled and cut into 2-inch pieces 1 parsnip, peeled and cut into 2-inch pieces 6 cloves garlic, peeled Half-and-half 1 large egg 2 tablespoons unsalted butter Pinch of freshly ground nutmeg Coarse salt and freshly ground black pepper Directions Place potatoes, turnips, parsnip, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid. Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Rate it Print