Creamy Mashed Turnips
Published Dec 21, 2022
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This creamy, dreamy mashed turnip recipe will have you thinking about turnips differently. Infused with rosemary and garlic, this humble root vegetable is elevated to elegant new heights! Mashed turnips are great with so many things, especially Italian Meatloaf, Stracotto, or my Boneless Short Rib Recipe.
“This was absolutely scrumptious and so easy!“
Why This Recipe is a Keeper!
Some recipes like meatloaf, braised short ribs and roast turkey breast just call out for something creamy and mashed on the side. If you’re looking for something a little different, try mashed or pureed turnips! This is one of the best mashed turnip recipes I’ve made because even with the addition of a little heavy cream, it’s still very light.
Turnips are often associated with other root vegetables like potatoes and rutabagas, but did you know turnips are actually related to broccoli, Brussels sprouts, kale and other cruciferous vegetables? Turnips have a significant amount of vitamin C and fiber along with being low in calories (according to WebMD).
What tends to scare a lot of people away from turnips is their bitter, peppery flavor. Although it doesn’t completely remove the bitterness, cooking turnips with potatoes and chicken broth, as I did in this turnip puree helps to reduce it.
This mashed turnip recipe is:
- Easy!
- Light and creamy!
- Delicious!
- Make-ahead.
- Reheats easily in your microwave.
Here’s how to make this turnip puree!
How to Make a Mashed Turnip Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this mashed turnip recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Turnips: You’ll need approximately 2 pounds of turnips. Try to use small to medium turnips because the larger turnips get, the bitterness becomes more pronounced.
- Russet Potatoes: I like to use Russets because of their starch content. Turnips contain a fair amount of water so the Russets help to thicken the mash.
- Rosemary: I highly recommend using fresh rosemary. Dried rosemary seldom softens up and can lend an unpleasant texture to the mash.
- Chicken Broth: Can also use 4 cups water and 1 tablespoon chicken broth concentrate such as Better Than Bouillion.
- Heavy Cream: Also called whipping cream.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Peel the turnips and potatoes and cut them into approximately 1-inch chunks.
- Place in a medium-sized pot with the garlic and rosemary.
- Pour enough chicken broth over the turnips and potatoes to just cover them.
- Bring to a boil. Cook uncovered for 15 to 20 minutes or until the turnips and potatoes are very tender.
- Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.
- Drain off and reserve the cooking liquid for another purpose or discard it.
- Place the pot back on the hot burner so that any excess moisture evaporates away.
- Add the cream.
- Mash with a potato masher or puree with an immersion blender until smooth.
- Season to taste with salt and black pepper.
- Transfer to a serving bowl and top with butter if desired.
- MAKE AHEAD: Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.
- Transfer to a serving bowl and top with butter if desired.
Chef Tip:
- The size of the turnips can greatly impact the flavor of the finished dish. Choose baby or young turnips for a lighter, more delicate flavor. The older and larger the turnip, the more intense the flavor. Cooking mellows the flavor, but there is still a difference.
Recipe FAQs:
Yes, absolutely! Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.
Yes, but expect it to be a bit more watery than when you froze it initially. Drain off any excess liquid. Reheat uncovered in the oven.
There are a few things you can try:
>>>Push the turnip puree off to the side in the pot and let it sit for a while. The excess liquid will separate from the mashed turnips and you can remove it with a ladle or turkey baster.
>>>If carbs are not a problem, add some potato starch or flour. Start with a tablespoon then try one more. Make sure the mashed turnips are still good and hot because you don’t want to consume raw flour. This food starch product is amazing for this purpose: Cornaby’s EZ Gel Instant Food Thickener.
>>>Place uncovered in a 350-degree oven for 10 to 15 minutes. The dry heat of the oven will help evaporate some of the liquid.
Storage:
- Refrigerate any leftovers. Consume within 4 to 5 days for best results.
Serve this turnip puree with:
- Turkey Apple Meatloaf with Balsamic Ketchup Glaze
- Nashville Style Hot Fried Chicken
- Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
- Baked Tilapia with Spinach Pecan Pesto
- Beef Braciole Recipe (Braciola)
More turnip recipes you’ll love!
- Parmesan Crusted Crushed Turnip Recipe
- Indian Root Vegetable Curry
- Rustic Cabbage and Root Vegetable Soup
- Garlic Herb Butter Roast Chicken with Root Vegetables
Get all my vegetable side dish recipes at: Vegetable Side Dishes – From A Chef’s Kitchen
Creamy Mashed Turnips
Ingredients
- 2 pounds turnips, (approximately 8 medium turnips)
- 1 pound Russet potatoes, (approximately 2 large)
- 4 cloves garlic, left whole
- 1 large sprig fresh rosemary, or 2 smaller
- 4 cups chicken broth, or 4 cups water and 1 tablespoon broth concentrate (such as Better Than Bouillion) or as needed to cover the turnips and potatoes
- Salt and freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Peel the turnips and potatoes and cut into approximately 1-inch chunks.
- Place in a medium-sized pot with the garlic and rosemary.
- Pour just enough chicken broth over the turnips and potatoes to cover.
- Bring to a boil. Cook uncovered for 15-20 minutes or until the turnips and potatoes are very tender. Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.
- Drain off and reserve the cooking liquid for another purpose or discard.
- Place the pot back on the hot burner so that any excess moisture evaporates away.
- Add the cream.
- Mash with a potato masher or puree with an immersion blender until smooth.
- Season to taste with salt and black pepper.
- Transfer to a serving bowl and top with butter if desired.
Notes
- Water can also be used with a concentrated bouillon paste in place of chicken broth.
- The size of the turnips can greatly impact the flavor. Choose baby or young turnips for a lighter, more delicate flavor. The older and larger the turnip, the more intense the flavor.
- Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.
- Expect the frozen-thawed result to be a bit more watery than when you froze it initially. Drain off any excess liquid. Reheat uncovered in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Could this also be made substituting rutabaga instead of turnips?
Hi, Karen, Thanks for your question. I haven’t tested this recipe with rutabaga. However, I happen to really like rutabaga and think rutabaga would be a great substitute. It would just have more of a rutabaga flavor than a turnip/radish flavor. Thanks again, hope you enjoy and if you make it that way, please let me know how it worked.
Does this work with summer turnips, the small ones?
Hi, Thanks so much for your question. I also answered it on Pinterest. Yes, absolutely! You’ll have a much milder turnip flavor, but it will certainly work. Thanks so much and hope you enjoy!
I never thought I’d be rating a turnip recipe Lol. We are having a Robbie Burns dinner/my late Mom’s birthday tomorrow, and it’s tradition to have neeps. Not because anyone really likes them, but like the mushy peas, it’s tradition! I made this recipe today, and I wanted to make a meal out of them, they are that good! I wanted to used frozen turnips, but 2 stores didn’t have any, apparently there is a shortage(?) so I had to go with fresh. I didn’t have fresh rosemary, but I used a bit of dried rosemary and thyme. I had a large pot of homemade chicken stock and I roasted a head of garlic rather than using raw. This will be our new tradition!
Hi, Lois, Wow! Thanks so very much and what an honor that this recipe is included in your dinner! Yeah, turnips are pretty meh until they get jazzed up and I think they’re underrated. You may want to give my Parmesan Crusted Smashed Turnips a try, too! Thanks again and I appreciate your taking the time to come back and let me know!
This was my first time cooking with turnips. There aren’t even many good looking recipes online using them. I tried this recipe and made what’s now one of my favorite meals with it. It came out so good and flavorful!! It wasn’t an overbearing flavor, it was just such a nice compliment to a juicy dry aged ribeye and caramelized pearl onions. I’m so glad I tried it. Thank you!
Hi, Katelyn, Thanks so very much and so happy you love this recipe! I find turnips to be underrated. The addition of the caramelized pearl onions is a fantastic idea for a touch of sweetness; I love those little onions. Thanks again and I appreciate your coming back to let me know. Hope you’ll try my Parmesan Crusted Smashed Turnips, too! It’s been a reader favorite for several years. Thanks again!
I want to make this mash next weekend for a small get-together. As I am on a 12 hour shift, I won’t have much time on my hands. Can I cook the turnips and potatoes in a pressure cooker such as Instant pot? If yes, for how long?
Hi, Hayley, Thanks so much! GREAT question! Place the rack inside a 6-quart Instant Pot and add 1 1/2 cups water. If using the 8-quart, use 2 cups. Peel the turnips and potatoes and place them on the rack. Close and lock the lid. The time will depend on how big of chunks you cut the turnips and potatoes into: Larger chunks for 6-8 minutes with natural release, small chunks for 3-5 minutes with natural release. The turnips are done when you can easily pierce them with a small paring knife. Thanks again and here’s more information in this post: Parmesan Crusted Crushed Turnips
This looks awesome. I am not a fan of rosemary at all. Is there another fresh herb I could use instead?
Hi, Lori, Thanks so much and great question. Fresh thyme is the best substitute for rosemary. You could also just leave it out. Thanks again and hope you enjoy!
Could this be made with all turnips and no potatoes for a lower carb version? Would it require any other changes?
Hi, Jill, Thanks so much for your question. If you don’t mind “full on” turnip flavor, you absolutely can just use turnips. The potato helps to soften the turnip flavor. The starch also helps to thicken it a tad. Thanks again and hope you enjoy!
Do you think I could use sweet potatoes instead of normal potatoes. They have less carbs and of course are sweeter. Have you ever tried sweet potatoes and turnips together?
Hi, Jacqueline, Thanks so much and great question! There’s a saying about gardening, “what grows together, goes together.” Because they’re both root vegetables, they actually do work well together. Sweet potatoes will certainly take the slightly bitter edge off the turnips. You’ll also have more color. Thanks again and hope you enjoy!
I make turnip mash three or four times a year, (without the rosemary, sometimes butter for cream). One thing I’ve noticed is that a good turnip takes longer to soften than a potato when cut into the same sizes. I usually chop turnips into smaller pieces than the potatoes.
Hi, Mr. Higginbottom, Thanks so much for your tip!
This was absolutely scrumptious and so easy! We will eat it with standing rib roast, mushroom gravy and marinated and baked Brussels sprouts. I so look forward to New Years dinner👍
Thank you so much and a Happy and Healthy New Year🍀🍾🍀
Hi, Ursula, Thanks so very much and so happy you love this recipe! Your menu sounds scrumptious!! Thanks again and a very Happy New Year to you, too!