Mashed Turnips with Potatoes

Mashed turnips with pats of melted butter and thyme in a serving dish.

Made with simple ingredients, this recipe is a delicious way to enjoy boiled turnips without the bitterness! Adding a potato helps yield a creamy texture, and on-hand seasonings contribute great flavor.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings 1-cup servings

Calories 136kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition