If you’re curious about the best way to cook turnips and how to turn a bitter veggie into a delicious recipe, look no further than mashed turnips and potatoes! This simple side dish combines boiled turnips with a single potato to achieve a creamy texture. Shallots, garlic, butter, and a touch of sour cream deliver additional flavor while maintaining simplicity. Enjoy these creamy root veggies for Thanksgiving, Christmas, St. Patrick’s Day, Easter, or any cold weather meal!
I’ll admit it. Turnips are not really the world’s most craveable vegetable. BUT, they have a lot to offer when prepared in the right way! I promise.
These mashed turnips are a prime example. They’re creamy and comforting, and because they rely on simple ingredients, so easy to make! Since turnips are bitter on their own and have a relatively high water content compared to some other root veggies, adding a Russet potato to the mix is vital for achieving the right texture.
After that, it’s just a matter of seasonings. Garlic and shallots are always winning additions. I’m also a fan of whipping sour cream into mashed vegetable dishes for richness and flavor. You don’t need a lot of it to achieve the desired taste, so it’s a better option than adding a ton of cream cheese. So, there you have it — a better-for-you mashed root veggie recipe for when you want to mix it up! You may even get your kids to eat turnips with this one.
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Ingredients and Substitutions
- Turnips: Some of the most common varieties are purple top and Hakurei (aka Japanese). You can use either in mashed turnips, but I like to use purple top turnips.
- Russet potato: Sub Yukon gold if needed.
- Garlic: I like to use fresh garlic cloves, but you could sub garlic powder (about 1 teaspoon) if that’s all you have.
- Shallots: Swap in yellow or sweet onion or even leeks.
- Sour cream: Plain Greek yogurt or whipped cream cheese work as substitutes.
- Broth: Use vegetable or, if you don’t care if the recipe is vegetarian, chicken.
- Butter: Salted butter is a must, but you can omit it and just use more sour cream or get rid of it entirely if that’s your preference. They just might not be as creamy without it.
- Thyme: Fresh herbs make a great garnish if you have them on hand.
Instructions
The full recipe card for mashed turnips with potatoes is at the bottom of the post. Here’s a preview of the steps with photos to help you visualize the right consistency in the kitchen.
Add the turnips, potatoes, shallots, and garlic cloves to a large pot or Dutch oven. Add broth until it just covers the vegetables.
Bring to a boil, cover, and cook over medium-low until tender. If you’re wondering how long to boil turnips for mashing, about 15 to 20 minutes should do the trick! Boiling also helps reduce the bitterness of turnips.
Drain the broth, then mash the turnips and other veggies. You can use a handheld potato masher, a hand mixer, or a handheld/immersion blender (makes them really smooth)!
Stir or blend the sour cream and butter into the potatoes. Add salt and pepper to taste.
Storage and Reheating
Keep leftover mashed turnips in an airtight container in the refrigerator. They should last up to 3 to 5 days. Reheat uncovered on the stove in a pot over medium heat, stirring frequently and adding a splash of liquid as needed, for about 10 minutes until warmed through.
You can also reheat them in an uncovered dish in the oven at 350 degrees F/177 degrees C for 15 to 20 minutes until warmed through. Leaving pots and dishes uncovered while reheating will help get rid of some of the excess moisture from the turnips and boost the creamy texture. You can also cover them if desired.
To reheat in the microwave, put in a microwave-safe dish and heat on medium power in 45-second intervals. Stir between intervals and repeat until warmed through.
How to Freeze Mashed Turnips
If you want to make this recipe ahead of time, let the turnips cool completely then transfer to freezer-safe containers or bags and leave some headspace. Consider freezing in single portions, in bags or something like Souper Cubes, if that’s how you will serve them in the future. They’ll last for up to 3 months. Thaw in the fridge overnight before reheating. Or, reheat from frozen in intervals in the microwave as recommended above.
Serving
Mashed turnips can be served in lieu of classic mashed potatoes and pair wonderfully with roasts, short ribs, pork tenderloin, lamb, and holiday hams or turkeys. You can also use them as a base of vegetarian meals and top with bean stews, ragu, or chilis.
More Root Vegetable Recipes
Love these simple mashed potatoes and turnips? Check out these other wonderful ways to eat turnips and other root vegetables while you’re here:
📖 Recipe
Mashed Turnips with Potatoes
Ingredients
- 2 pounds turnips - about 4 to 5 medium purple top turnips
- ½ pound Russet potato - about 1 large
- 3 cloves garlic - peeled
- 1 large shallot - peeled and cut into quarters
- 3 to 4 cups vegetable broth
- 2 tablespoons salted butter - more for serving
- ¼ cup sour cream
- ¼ teaspoon salt - more to taste
- ¼ teaspoon freshly ground black pepper - more to taste
- Thyme or other herbs - for garnish
Instructions
- Trim and peel the turnips and potatoes. Cut into 2-inch pieces. Place in a large pot or Dutch oven with a lid. Add the garlic cloves and quartered shallots. Pour broth over the vegetables, just enough to cover them.
- Bring to a boil. Reduce heat to medium-low, cover, and cook for 15 to 20 minutes until the turnips and potatoes are fork-tender.
- Remove from heat and drain broth from the pot, keeping the vegetables in there.
- Use a potato masher, hand mixer, or immersion blender to mash the vegetables. Then, add the butter, sour cream, salt, and pepper. Mix until it's all well-incorporated. Taste and adjust seasonings as needed
- Serve warm with additional pats of butter and fresh herbs if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Reheating: Store leftovers in an airtight container in the fridge for up to 3 to 5 days. Reheat in a pot or pan on the stove over medium heat, stirring occasionally and adding splashes of liquid as needed, until warmed through. You can also reheat them in the oven in an uncovered dish at 350 degrees F for 15 to 20 minutes. Since mashed turnips have more liquid than mashed potatoes, heating them uncovered is helpful for absorbing some of the excess moisture, but you can cover them if desired.
- Freezing: You can also freeze mashed turnips for up to 3 months in freezer-safe bags or containers. Thaw in the fridge overnight before reheating for best results. If you need to reheat from frozen, use the microwave at medium heat in intervals, stirring between them.
- Texture: Turnips have a higher water content than potatoes, so they won’t be as thick as mashed potatoes. The Russet potato contributes the starch necessary to thicken them up, but if you find that they are still a little watery for your liking, consider draining them through a mesh sieve before serving.
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