Auvergne garlic potatoes with turnips and cheese (aligot with turnips)
You can mash the turnips and potatoes several hours ahead and keep them in a covered pot. Shortly before serving, heat them and blend in the cheese.
MAKES 4 TO 6 SERVINGS
4 quarts of boiling salted water in a 6-quart pot
1 1/2 pounds russet potatoes (these are the baking potatoes with thick brown skins), peeled and cut into 1/2-inch dice
1 pound turnips, peeled and cut into 1/2-inch dice
6 to 7 tablespoons unsalted butter, cut into chunks
3 large garlic cloves, minced
1/4 to 1/3 cup warm milk
8 to 12 ounces fresh cow cheese like fromage fraiche, or a nutty-tasting Cantal or Gruyere cheese, shredded
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
Have the water at boil and add the turnips and potatoes. Cook 10 minutes, or until each is tender, but not falling apart. Drain gently in a colander and put them back in the hot pot to get rid of excess moisture.
Over medium heat, with a wood spatula mash the potatoes and turnips with the butter, garlic and milk until well-blended. At this point, you could cover the mixture, set it aside for several hours and finish the recipe shortly before serving.
Gradually work the cheese into the hot potatoes, adjusting the heat so the potatoes don't scorch. Season the mix with nutmeg, salt and pepper to taste. Serve the potatoes hot.
Nutrition facts per serving: 562 calories, 36 g fat, 22 g saturated fat, 109 mg cholesterol, 40 g carbohydrates, 22 g protein, 284 mg sodium, 4 g fiber
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