Creamy Mashed Turnips and Potatoes

 

This classic side dish combines the earthy, slightly peppery flavor of turnips with creamy potatoes for a lighter twist on traditional mashed potatoes. It's comforting, easy to make, and perfect alongside roasted meats or holiday meals.

Ingredients (serves 4-6):

• 1 lb (about 450g) turnips, peeled and cubed

• 1 lb (about 450g) potatoes (Yukon Gold or Russet recommended), peeled and cubed

• 4 tbsp butter

• 1/4 cup milk or cream (warmed)

• 2-3 tbsp sour cream (optional, for extra creaminess)

• Salt and pepper to taste

• Optional add-ins: 2 cloves garlic (boiled with veggies), fresh thyme, or chopped chives for garnish

Instructions:

1. Place the cubed turnips and potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat.

2. Reduce heat to medium and simmer for 15-20 minutes, or until both are fork-tender (turnips may cook slightly faster, but boiling together works fine).

3. Drain well and return to the pot or a mixing bowl.

4. Add butter, warmed milk/cream, and sour cream (if using). Mash with a potato masher or use an electric mixer for a smoother texture. Don't overmix to avoid gumminess.

5. Season with salt and pepper. Taste and adjust – the turnips add a subtle bite that balances the richness.

6. Serve hot, garnished with herbs if desired.

This mash is lower in carbs than all-potato versions and highlights turnips' natural sweetness when cooked.