Skinny Mashed Potatoes

  • 1 lb. red potatoes, washed and cut into 1-2" chunks
  • 1 lb. purple topped turnips, washed and cut into 1-2" chunks
  • 4 cloves of fresh garlic
  • 1 medium yellow onion, sliced
  • 3 Tbsp fresh rosemary, chopped and divided
  • 3/4 cup of skim milk
  • 2 Tbsp grated Parmesan
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper, to taste

In a large saucepan, add potatoes and turnips and add just enough cold water to cover them.  Bring to a boil for 12-15 minutes, until you can easily insert a fork into the chunks.  You want them to be soft, but not falling apart.  Drain potatoes and set aside.

In a food processor, puree garlic and onion until smooth.  Saute garlic/onion mixture in olive oil on medium-low heat 4 to 5 minutes.  Add potatoes, turnips, skim milk and 2 Tbsp of rosemary.

Mash the potato mixture with a masher or a whisk, breaking up large chunks.  Mash to your desired level of smoothness.  I like mine chunky, more smashed than mashed.  Continue to cook potatoes, on medium-low for another 5 to 7 minutes, stirring frequently.

Season with salt and pepper to taste.  Serve with rosemary.