Alabaster

Name: Alabaster
Ingredients: 2 1/2 pounds baking potatoes, peeled and cut into roughly 1-inch cubes; 1 pound turnips, peeled and cut into roughly 1-inch cubes; 3/4 to 1 cups light cream, half-and-half, or heavy cream, at room temperature; 1/3 to 1/2 cups buttermilk, at room temperature; 2 to 3 tablespoons unsalted butter, at room temperature; Salt and ground white pepper, to taste

6 ingredients

4 steps

Ingredients

2 1/2 pounds baking potatoes, peeled and cut into roughly 1-inch cubes
1 pound turnips, peeled and cut into roughly 1-inch cubes
3/4 to 1 cups light cream, half-and-half, or heavy cream, at room temperature
1/3 to 1/2 cups buttermilk, at room temperature
2 to 3 tablespoons unsalted butter, at room temperature
Salt and ground white pepper, to taste

Directions

1

Bring a large pot of salted water to a boil. Add the potatoes and turnips. Boil uncovered, not too vigorously, until both are tender, about 15 minutes.
2

Drain the potatoes and turnips in a colander, shaking to remove most of the water. Return them to the pot and shake over low heat for about 30 seconds to dry them. Remove from the heat.
3

Add the smaller amounts of cream, buttermilk, and butter. Use a potato masher to break up the potatoes and turnips just as much as you like. (Traditionally, the dish is creamy smooth.) Add more cream, buttermilk, and/or butter to suit your taste for flavor and consistency. Add salt and white pepper to taste.
4

Transfer to a warm bowl and serve.