Mashed Kohlrabi and Potatoes with Fresh Herbs
We're not saying this is a substitute for mashed potatoes, but...you be the judge.
INSTRUCTIONS
In a dry sauté pan, toast the hazelnuts on medium heat until evenly browned, about 3-4 minutes, tossing frequently. Coarsely chop and set aside.
Fill a large pot halfway with cold water and 1 teaspoon salt. Add in the potatoes and bring to a boil. Reduce heat and simmer until tender, about 12-15 minutes. Remove the potatoes from the water with a slotted spoon and place them in a large bowl. Return the water to a simmer and add kohlrabi; cook until tender, about 15 minutes. Drain and add the kohlrabi to the bowl with the potatoes.
Meanwhile, heat the butter in a small saucepan over medium heat, until it foams and starts to turn golden brown, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Remove the sprigs and set aside (keep the thyme for the garnish).
Heat the cream and garlic powder in a small saucepan over medium heat until warm.
Using a potato masher, mash the potatoes and kohlrabi together. Stir in the warm cream mixture and most of the brown butter (save some to drizzle over the top); season with remaining teaspon salt (or to taste).
Spoon into a serving dish, top with toasted hazelnuts, crumble over the cooked thyme and drizzle over the rest of the brown butter.
Serve warm.
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