Whipped Kohlrabi and Potatoes
Recipe Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
by Farmer John Peterson & Angelic Organics
Serves 4

Ingredients:
1 pound baking or russet potatoes (about 4 potatoes)
2 pounds kohlrabi (about 8 medium bulbs)
3 to 4 tablespoons butter
1/4–1/2 cup milk or cream, depending on how rich and creamy you like it
1/2 teaspoon salt plus more to taste
freshly ground black pepper

Directions:

1. Boil the potatoes and kohlrabi separately (use two pots if needed) until tender, 20 to 35 minutes depending on size. Drain, reserving ½ cup of the liquid from either vegetable.

2. Peel the potatoes and kohlrabi. Mash them together in a large bowl. (Larger, more mature kohlrabi should be run through a food mill to remove fibers.)

3. Melt the butter in a small pot over medium heat. Add ¼ cup of the milk or cream. Heat until almost simmering and remove from heat.

4. Pour the butter mixture over the potato mixture. Add ½ teaspoon salt and pepper to taste and beat until fully combined and smooth. Add another ¼ cup of milk or cream for more rich creaminess, if desired. If you want a smoother texture, slowly stir in the reserved cooking water until it reaches the desired consistency. Season with more salt and pepper to taste.