In a large pot on medium-high, add turnips, potato, broth and garlic. Cover and bring to a boil. Reduce heat to medium and simmer until turnips and potato are tender, about 20 minutes. Drain, reserving 1/4 cup broth. Return vegetables to pot. Add butter, cover and let stand until melted, 2 minutes. Add reserved broth; purée with an immersion blender.
In a small bowl, combine horseradish and lemon juice. Stir in sour cream. Add mixture to mashed vegetables; stir to combine. Stir in maple syrup, salt and pepper. Stir in half of chives. Sprinkle with remaining chives before serving.
A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.