Asking someone if they want more mashed potatoes is like asking if they want another piece of chocolate: 9 times out of 10, they’re going to say yes. When it comes to the classics, we just can’t get enough, so we have to warn you that this mashed potato upgrade might just up your order from seconds to thirds.
But when the texture is just right--that perfect combination of fluffy and filling--is there really such a thing as too many taters? We didn’t think so. To get that light-but-luscious touch, make sure to add turnip to your mash. It’s all about the root veggie’s unique texture and flavor, chef and author Sara Foster explained when she spilled this spud-making secret with Huffington Post. The ratio is entirely up to you and what your taste buds find most pleasing, so don't stress about the numbers. Just make sure you peel and wash the root before mashing it with your spuds.
If you’re not so into taking a big risk on your ritual side dish, try mashing an assortment of different potatoes in your next batch instead. Each spud has its own characteristic flavor, and combining them gives this traditional side dish a depth you won’t know you’ve been missing until your first bite.
To really take the whole thing over the top, include this second secret ingredient. It's what gets you the silky creaminess in your potatoes that makes all your guests beg for your recipe.
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