30 Sep Mashed Turnip Potatoes with Creamy Mushroom Gravy
For the turnip potatoes
4 Yukon gold potatoes
4 Tablespoons grass-fed butter, or to taste
Peel and rough chop the potatoes and turnips. Boil in salted water until cooked through (approximately 20-30 minutes). Drain and mash with butter. You can put half of the mixture in a blender and mash the other half roughly with a fork to create a rustic, mixed consistency.
For the Creamy Mushroom Gravy
1 Tablespoon olive oil
1 Tablespoon grassfed butter
small container of sliced organic mushrooms
3-4 Tablespoons caraway seeds, or to taste
small container of sour cream
salt and pepper to taste
Saute the mushrooms in olive oil and butter over medium-high heat until they are cooked through, approximately 10 minutes. Add caraway seeds and cook another 1-2 minutes, stirring constantly. Remove from heat and add a small container of sour cream, stirring to create a creamy sauce. You may wish to add your choice of milk or extra butter to get the consistency you like, but I often make this with just the sour cream.
Serve the potatoes in a bowl with a healthy dollop of the mushroom sauce over the top for a warming dish that can be a meal by itself or a hearty side.