Delicious Turnip Mashed Potatoes

Here’s my take on mashed potatoes with a twist – combining creamy potatoes with fresh turnips for a simple, home-style side dish. The turnips add a mild, earthy flavor that works so well with the butter and cream.

This combination has become our go-to alternative to regular mashed potatoes at weeknight dinners. I often make a double batch because my family loves having the leftovers warmed up the next day. And honestly, who doesn’t love good comfort food two days in a row?

What Kind of Turnips Should I Use?

For mashed turnips and potatoes, you’ll want to look for smaller, younger turnips which tend to be sweeter and less bitter than their larger counterparts. The best ones to pick are about 2-3 inches in diameter with smooth, firm skin and no soft spots or blemishes. Purple-top turnips are the most common variety you’ll find at grocery stores and they work great in this recipe. If you’re shopping at a farmers market in fall or winter, you might come across other varieties like Tokyo or Golden turnips – these are excellent choices too since they’re typically milder and slightly sweeter than standard purple-tops.

Options for Substitutions

This cozy side dish can be adapted with several easy swaps if needed:

• Turnips: If turnips aren’t your thing, try using parsnips, cauliflower, or rutabaga instead. Just note that cooking times might vary slightly – cook until fork-tender.
• Yukon Gold potatoes: While Yukons give the best buttery texture, you can use russet potatoes or even sweet potatoes. Just avoid waxy potatoes like red or fingerling varieties as they can become gummy when mashed.
• Fresh herbs: No fresh herbs? Use dried ones instead – just reduce the amount to 1/2 teaspoon since dried herbs are more concentrated. You can also switch up the herb combination based on what you have.
• Milk: Feel free to use heavy cream for extra richness, or plant-based milk for a dairy-free version. You might need to adjust the amount slightly to get your preferred consistency.
• Butter: For a dairy-free option, use olive oil or your favorite plant-based butter. You can also try ghee for a different flavor profile.
• Garlic powder: Fresh minced garlic works great too – use 1-2 cloves, sautéed in a bit of butter before adding to the mash.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mashed turnips and potatoes is not cutting both vegetables into similar-sized pieces, which leads to uneven cooking and lumpy results – aim for chunks about 1-inch in size for consistent cooking times. Another common error is not draining the vegetables thoroughly enough after boiling, as excess water will make your mash watery and dilute the flavors, so let them steam dry in the colander for 2-3 minutes. To avoid gummy, overworked mash, don’t over-mix the vegetables; instead, use a potato masher or ricer rather than a food processor, and add the warm (not cold) milk gradually while mashing. For the smoothest results, make sure your butter and milk are warm when you add them – cold ingredients will make the mash stiffen up and become difficult to work with.

What to Serve With Turnip Mashed Potatoes?

These creamy turnip mashed potatoes make an excellent side dish that pairs wonderfully with classic comfort foods and holiday meals. Try serving them alongside a juicy roasted chicken, grilled steak, or meatloaf – the herbs in the mash complement these proteins perfectly. For a complete meal, add some simple roasted vegetables like carrots or Brussels sprouts, which offer a nice color contrast and different texture on the plate. If you’re making these for a special occasion, they’re great with turkey, ham, or pot roast, and don’t forget to drizzle some extra gravy over the top!

Storage Instructions

Keep Fresh: Your turnip mashed potatoes will stay good in the fridge for up to 4 days when kept in an airtight container. They’re perfect for meal prep, and you can make them a day ahead for big holiday meals to save time when you need it most.

Freeze: Want to plan way ahead? Pack your mashed mixture into freezer-safe containers or bags, leaving a bit of space for expansion, and freeze for up to 3 months. Just remember that the texture might be a tiny bit different after thawing.

Warm Up: To bring these back to their creamy glory, warm them up in the microwave, stirring every minute or so. You can also heat them on the stovetop over medium-low heat. If they seem a bit dry, just stir in a splash of warm milk or a pat of butter until they’re nice and smooth again.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 10-12 g
• Fat: 55-65 g
• Carbohydrates: 70-80 g

Ingredients

• 1 1/2 pounds diced turnips, peeled
• 1 pound peeled and diced yukon gold potatoes
• 5 tablespoons melted unsalted butter
• 1/2 cup warm milk
• 1/2 tablespoon finely chopped fresh herbs (such as a mix of thyme, rosemary, and sage)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Step 1: Boil the Vegetables

In a medium-sized pot, add diced turnips and diced potatoes.

Fill the pot with enough water to cover the vegetables.

Bring the water to a boil and cook the vegetables until they are fork-tender.

Once cooked, drain them well to remove excess water.

Step 2: Mash the Vegetables

With the drained vegetables back in the pot or in a separate bowl, mash them to your desired consistency.

You can use a potato masher for a chunkier texture or a hand mixer for a smoother result.

Step 3: Mix in Milk, Butter, and Herbs

Stir in hot milk and melted butter into the mashed vegetables until combined.

Add chopped herbs of your choice for added flavor.

Season with salt and pepper to suit your taste preferences.

Step 4: Serve and Enjoy

Transfer the turnip and potato mash to a serving dish.

Serve warm and enjoy this flavorful and comforting side dish with your meal.