Ingredients:

2 pounds turnips, peeled, diced, and boiled (about 35 mins.)

2 cloves garlic, roasted

3 Tablespoons butter

½ cup whole milk

2 bay leaves

1 large sprig of rosemary

1 teaspoon salt

½ teaspoon pepper

1 bunch chives, thinly sliced

2 shallots, fried until crispy

Procedure:

1. In a large bowl, mash together cooked turnips and roasted garlic until no large lumps remain.
2. In a small saucepot, cook over low heat butter, milk, and bay leaves.  Stir gently with a large sprig of rosemary.  Continue to stir until butter is completely melted.  Then turn off flame, but leave bay leaves and rosemary in the pot so that the herbs may infuse the liquid.
3. When potatoes are fully mashed, Add melted butter and milk.  Discard bay leaves and rosemary.
4. Add salt, pepper, chives, and crispy shallots.  Stir and serve. 

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