Nutrition per serving may change if servings are adjusted.
1 head garlic
1 teaspoon olive oil
2 pounds red potatoes, cut into wedges (see Tip)
1 pound turnips, peeled and cut into chunks (see Tip)
½ cup 2% milk
½ cup grated Parmesan cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
2 tablespoons butter
½ teaspoon salt
½ teaspoon ground pepper
Preheat oven to 375°F.
Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.
Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.
Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.
Tip: Cut potatoes and turnips into equal-size pieces to ensure even cooking.