Delicious Turnip and Carrot Mash

Growing up, my mom always served plain mashed potatoes at dinner. That was just how things were done in our house. The first time I had turnip and carrot mash at a friend’s place, I couldn’t believe what I’d been missing all those years.

It turns out making this twist on regular mashed potatoes isn’t any harder than the classic version. The carrots add a touch of sweetness, while the turnips bring something different to the table. For anyone stuck in a side dish rut like I was, this recipe is a nice change of pace.

What Kind of Turnips Should I Use?

For this mash recipe, you’ll want to look for fresh, young turnips that are small to medium in size – about 2-3 inches in diameter. These smaller turnips tend to be sweeter and more tender than their larger counterparts, which can sometimes be woody and bitter. Regular white turnips are perfect here, but purple-top turnips work great too and are commonly found in most grocery stores. Just make sure to pick turnips that feel heavy for their size and have smooth, unblemished skin. If you’re having trouble finding turnips, rutabagas make an excellent substitute and can be prepared exactly the same way, though they might need a few extra minutes of cooking time since they’re usually a bit denser.

Options for Substitutions

This cozy root vegetable mash is pretty adaptable – here’s what you can switch up:

• Turnips/Rutabagas: You can use either turnips or rutabagas interchangeably in this recipe. Parsnips are another good option, though they’re a bit sweeter, so you might want to reduce the brown sugar slightly.
• Carrots: While carrots give this dish its signature flavor and color, you could replace up to half of them with sweet potatoes for a different twist. Just keep in mind this will make the dish sweeter.
• Brown sugar: Feel free to swap brown sugar with maple syrup or honey. Start with 3 tablespoons since these liquid sweeteners can be a bit stronger, and add more if needed.
• Butter: You can use olive oil or coconut oil instead of butter. For a dairy-free version, plant-based butter works great too. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turnip and carrot mash is getting the cooking time right for both vegetables – turnips typically need a few extra minutes to become tender compared to carrots, so start cooking them about 5 minutes before adding the carrots to ensure even softness.

Another common mistake is not draining the vegetables thoroughly enough after boiling, which can lead to a watery mash – let them sit in a colander for a few minutes and give them a gentle shake to remove excess moisture.

For the smoothest texture, avoid overworking the vegetables while mashing (which can make them gummy), and instead mash them while they’re still hot, adding the butter first to help it melt evenly throughout.

A helpful tip is to cut both vegetables into similarly sized pieces (about 1-inch chunks) to ensure they cook evenly, and always taste before adding the full amount of brown sugar since the natural sweetness of carrots can vary significantly.

What to Serve With Turnip and Carrot Mash?

This sweet and savory mash makes a perfect side dish for roasted meats like chicken, turkey, or pork chops. Since it’s already packed with root vegetables, I like to balance it out with something green – steamed broccoli or roasted Brussels sprouts work great here. For a complete comfort food dinner, serve it alongside meatloaf or pot roast with some gravy drizzled over everything. If you’re making this for a holiday meal, it pairs wonderfully with traditional proteins like ham or roast turkey, plus other classic sides like green bean casserole or cranberry sauce.

Storage Instructions

Keep Fresh: This tasty turnip and carrot mash will stay good in the fridge for up to 4 days when kept in an airtight container. It’s a great side dish to make ahead for busy weeknight dinners or holiday meal prep!

Freeze: Want to save some for later? Pack your mash in a freezer-safe container, leaving a bit of space at the top for expansion, and it’ll keep well for up to 3 months. Just remember to label it with the date so you know when you made it.

Warm Up: When you’re ready to enjoy your leftover mash, heat it up in the microwave, stirring every minute or so until it’s heated through. You can also warm it on the stovetop over medium-low heat. If it seems a bit dry, just stir in a splash of milk or a small pat of butter to bring back that creamy texture.

Preparation Time	10-15 minutes
Cooking Time	45-55 minutes
Total Time	55-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 5-10 g
• Fat: 15-20 g
• Carbohydrates: 120-130 g

Ingredients

• 2 lb carrots (peeled and roughly chopped)
• 1 lb turnips (peeled and roughly chopped)
• 1/2 tsp salt
• black pepper, to taste
• 1/4 cup brown sugar
• 2 tbsp butter (I like Kerrygold unsalted butter for this)

Step 1: Cook the Vegetables in the Instant Pot

Place the carrots and turnips in the insert of your Instant Pot and add 1 cup of water.

Secure the lid by turning it to the locking position and ensure the vent is in the sealing position.

Set the appliance to cook at high pressure for 5 minutes.

Note that the Instant Pot will take about 10 minutes to come to pressure before the countdown starts.

Once the cooking time is complete, perform a quick release of the pressure.

Drain the vegetables thoroughly.

If you prefer a thicker mixture, lightly mash them and allow them to sit in a fine mesh strainer for about 5 minutes to remove excess liquid.

Step 2: Optionally Cook the Vegetables on the Stovetop

If you choose to use a stovetop method instead, place the carrots and turnips in a large stockpot and cover them with water.

Bring the water to a boil and allow the vegetables to cook for 40-45 minutes or until they are very tender.

Once cooked, drain the vegetables thoroughly.

For a thicker consistency, mash them slightly and let them sit in a fine mesh strainer for about 5 minutes to remove excess liquid.

Step 3: Prepare the Vegetable Mash

Transfer the drained vegetables back to the Instant Pot insert, stockpot, or into a large bowl.

Add the brown sugar, butter, salt, and pepper.

Use a potato masher to mash the vegetables until combined, followed by an electric mixer to whip them until they’re light and fluffy.

Step 4: Serve and Enjoy

Once the mixture is nice and fluffy, serve the mashed carrots and turnips garnished with fresh parsley, if desired.

Enjoy this flavorful and comforting side dish!