Mashed Turnips Recipe
Turnips hold more water than potatoes, so simmering them until fully tender and then draining and drying them briefly over heat before mashing keeps the final purée from turning thin and watery.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 2 lb turnips, peeled and cut into 1-inch chunks
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
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Instructions
- 1Place the turnip chunks in a large pot and cover with cold, well-salted water.
- 2Bring to a boil, then reduce to a simmer and cook 15-18 minutes, until very tender when pierced with a knife.
- 3Drain thoroughly, then return the turnips to the dry pot over low heat for a minute, shaking the pot, to cook off excess moisture.
- 4Mash with a potato masher or run through a ricer, then stir in the butter and cream.
- 5Season with salt and pepper to taste, and serve hot.
Tips & variations
- Mash turnips half-and-half with potatoes for a milder flavor and creamier texture if a fully turnip mash feels too sharp.
- Roasted garlic stirred in at the end adds depth without much extra effort.
- Swap the cream for chicken or vegetable stock for a lighter, dairy-light version.
Storage & reheating
Refrigerate in an airtight container up to 4 days. Reheat gently in a saucepan over low heat, stirring in a splash of cream or milk to loosen it back to a smooth texture.
Nutrition
A lighter, lower-starch alternative to mashed potatoes, though the butter and cream still make it a rich side dish.
Tips from the Tulo kitchen
- Cut the turnip chunks evenly so they finish cooking at the same time, uneven pieces mean some turn mushy while others are still firm.
- Taste and adjust salt after mashing, not before, turnip flavor concentrates as the water cooks off.
FAQ
Do mashed turnips taste like mashed potatoes?
Similar in texture but milder and slightly sweeter with a faint peppery edge, rather than the neutral starchiness of potato. Blending with potato is a common way to bridge the two.
Why are my mashed turnips watery?
Turnips hold onto more water than potatoes while boiling. Draining thoroughly and letting them steam-dry briefly in the hot pot before mashing usually solves it.
Can I make mashed turnips ahead for a holiday meal?
Yes, make them up to a day ahead and reheat gently on the stovetop with a splash of cream, stirring often so they don't scorch on the bottom of the pan.
