Mashed Potatoes and Turnips With Bacon and Thyme

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“Originally from Cook's Illustrated, I've lightened this recipe a bit by reducing the fat content. But it's still real comfort food! Like many mashed potato recipes, this freezes well.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add butter to keep over medium heat. Add turnips and cook, stirring occasionally until butter is browned and turnips are caramelized. (10-12 minutes).
  4. 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.
  5. Gently mash potatoes and turnips in saucepan with potato masher. fold in evaporated milk, reserved bacon and thyme. Adjust salt and pepper to taste.

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