Creamy Mashed Turnips
This creamy, dreamy mashed turnip recipe will have you thinking about turnips in a new way. Infused with rosemary and garlic, this humble root vegetable is elevated to elegant new heights! Great with so many things, especially Italian Meatloaf or Mississippi Boneless Short Ribs!
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 in chicken broth, as I did here 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 it!
How to Make a Mashed Turnip Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this mashed turnip recipe along with how to prep the ingredients. 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 have a big impact on 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.
Frequently Asked Questions:
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 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
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Creamy Mashed Turnips
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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
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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!
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!