Mashed turnips with potatoes bring a cozy, rustic charm to any meal. I love how the earthy sharpness of turnips pairs perfectly with the creamy richness of potatoes, creating a smooth and flavorful side dish that feels like a warm hug. Whether I’m making it for a holiday dinner or a quiet weeknight, this dish always delivers comfort and satisfaction.
Why You’ll Love This Recipe
This mash isn’t just tasty—it’s practical and versatile, too. Here’s why I keep coming back to it:
I can throw it together in just 30 minutes.
It’s made with a handful of simple ingredients I usually have on hand.
I like how it pairs with roasted meats, grilled veggies, or even stands alone.
It’s easy to adapt with different flavors and toppings.
The creamy, velvety texture makes it feel indulgent, even though it’s simple to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound turnips, peeled and cubed
1 pound potatoes (Russet or Yukon Gold), peeled and cubed
4 tablespoons unsalted butter
1/2 cup heavy cream or milk
Salt and pepper to taste
Directions
Prepare the vegetables
I start by peeling the turnips and potatoes, then cutting them into one-inch cubes. This helps them cook evenly.
Boil together
I place the turnips and potatoes in a large pot of salted water, bring it to a boil, then lower the heat and simmer for 15–20 minutes until they’re fork-tender.
Drain and remove excess moisture
After draining the water, I return the vegetables to the pot and let them sit over low heat for a minute. This helps evaporate extra moisture for a better mash.
Mash and season
I add 4 tablespoons of butter, 1/2 cup of cream or milk, and season with salt and pepper. Then I mash everything until it’s smooth and creamy.
Serve hot
I transfer the mash to a serving dish and top it with a bit of extra butter or chopped chives if I’m feeling fancy.
Servings and timing
This recipe makes 4 servings and takes about 30 minutes total—10 minutes of prep time and 20 minutes of cooking time. It’s just right for a family dinner or as part of a bigger spread for guests.
Variations
I like how this dish welcomes different twists based on what I’m in the mood for:
Add a few cloves of garlic to the pot while boiling for extra flavor.
Swap heavy cream for Greek yogurt to make it lighter.
Stir in 1/2 cup of shredded Parmesan or cheddar for a cheesy version.
Use olive oil instead of butter for a dairy-free option.
Mix in fresh herbs like thyme or rosemary for an aromatic boost.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of milk, stirring often to bring back the creaminess. The microwave works too, but I pause and stir halfway through for even heat.
FAQs
What are mashed turnips with potatoes?
It’s a comforting side dish made by mashing turnips and potatoes together with butter and cream. I love the way the turnips add a mild, earthy flavor that balances the creamy potatoes.
Can I make this dish ahead of time?
Yes, I often make it a day in advance. I keep it refrigerated and reheat it with a little extra milk to revive the smooth texture before serving.
Do turnips make the mash taste bitter?
Not in this recipe. Boiling them with potatoes mellows out the bitterness, and the butter and cream help round out the flavor beautifully.
What’s the best type of potato to use?
I prefer starchy varieties like Russet or Yukon Gold because they mash into a fluffy, creamy consistency that I really enjoy.
Can I freeze mashed turnips with potatoes?
Yes, but I usually don’t. The texture changes slightly when frozen and reheated, becoming a bit watery. If I do freeze it, I make sure to reheat slowly and mash again to improve the consistency.
Conclusion
Mashed turnips with potatoes is a simple, hearty dish that delivers comfort with every bite. I love how it transforms basic ingredients into something special—perfect for family dinners, holiday meals, or just when I need something warm and satisfying. Once I started making this mash, it quickly became one of my favorite go-to side dishes. Give it a try, and I think it’ll find a place at your table too.
This creamy and comforting mashed turnips with potatoes recipe blends the earthy bite of turnips with the rich smoothness of potatoes. It’s a hearty, rustic side dish perfect for holidays or weeknight dinners.
Ingredients
1 pound turnips, peeled and cubed
1 pound potatoes (Russet or Yukon Gold), peeled and cubed
4 tablespoons unsalted butter
1/2 cup heavy cream or milk
Salt and pepper, to taste
Instructions
Peel and cube turnips and potatoes into 1-inch pieces for even cooking.
Place in a large pot with salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender.
Drain and return to pot. Let sit over low heat for 1 minute to evaporate excess moisture.
Add butter, cream or milk, salt, and pepper. Mash until smooth and creamy.
Transfer to a serving dish. Garnish with extra butter or chopped chives if desired. Serve hot.
Notes
Add garlic to the pot while boiling for extra flavor.
Use Greek yogurt instead of cream for a lighter version.
Add shredded Parmesan or cheddar for a cheesy twist.
Swap butter for olive oil to make it dairy-free.
Mix in herbs like thyme or rosemary for extra aroma.
