Creamy Mashed Turnip Recipe (2024)

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4.85 from 19 votes

45 minutes minutes

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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! Great with so many things, especially Italian Meatloaf, Stracotto, or my Boneless Short Rib Recipe.

This was absolutely scrumptious and so easy!

Creamy Mashed Turnip Recipe (1)

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!

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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.

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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.
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  • 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.
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  • 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.
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  • Place the pot back on the hot burner so that any excess moisture evaporates away.
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  • Add the cream.
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  • 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.
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  • Transfer to a serving bowl and top with butter if desired.
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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.
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Frequently Asked Questions:

Can I make a mashed turnip puree ahead of time?

Yes, absolutely! Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.

Can you freeze a mashed turnip recipe?

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.

How do you fix a watery mashed turnip recipe?

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.

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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

4.85 from 19 votes

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By: Carol | From A Chef’s Kitchen

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!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dishes – Vegetables

Cuisine American

Servings 6

Calories 182 kcal

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

MAKE AHEAD: Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.

FREEZER-FRIENDLY: Expect it to be a bit more watery than when you froze it initially. Drain off any excess liquid. Reheat uncovered in the oven.

Nutrition

Serving: 1 | Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 719mg | Potassium: 651mg | Fiber: 4g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 1mg

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.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Creamy Mashed Turnip Recipe (2024)

FAQs

Why are my mashed turnips watery? ›

Mashed carrots and turnips are always watery because the vegetables have a lot of water in them. This is fine, you can simply stir the liquid in again when it separates out. If you prefer them to be a bit thicker, you can put them in a fine mesh strainer to drain for a bit after cooking and mashing them.

How do you make mashed turnips not bitter? ›

Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Why put baking soda in turnips? ›

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Are mashed turnips healthier than mashed potatoes? ›

Mashed turnips are a lovely and healthy alternative to mashed potatoes. They look very similar, they cook very similarly, yet they fall on the green tier in 90/10 Nutrition, where mashed potatoes would be on the yellow tier.

How long does it take for turnips to get soft? ›

Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes. Step three: Season and serve. Drain the turnips and season with salt and pepper.

How do you keep turnips from getting soft? ›

The best possible scenario for storing turnips and other roots is in a cold moist place. You want it to be very near to freezing, ideally 32 to 40 degrees F (0 to 4 degrees C), and 95% humidity.

Do turnips take longer to boil than potatoes? ›

Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables. Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.

What is the difference between rutabaga and turnip? ›

Rutabagas are also generally much larger than turnips. So for a quick rule of thumb, the brownish-yellowish ones are rutabagas, and the smaller white and purple ones are turnips. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor.

Are turnips or potatoes better for you? ›

Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple.

What is the best way to cook and eat turnips? ›

Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.

Do you have to peel turnips before cooking? ›

It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

Are turnips healthy for you? ›

Turnips and other cruciferous vegetables that are high in fiber help make people feel fuller for longer, and they are low in calories. Eating high fiber meals also helps keep blood sugar levels stable. The fiber content in turnips may also prevent constipation and promote regularity for a healthy digestive tract.

What is the healthiest way to eat turnips? ›

Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Are turnips good for diabetics? ›

Yes, people living with diabetes can eat turnip as it is a low glycemic index vegetable that can help regulate blood sugar levels. However, it is important to monitor portion sizes and overall carbohydrate intake.

What do mashed turnips taste like? ›

Turnips can be bitter.

However, there are a couple of tricks you can to do eliminate this unpleasant flavor. Use small turnips – Smaller turnips tend to be sweeter compared to the larger turnips. Larger turnips taste bitter. Add a potato – Don't worry, we aren't mashing a potato in this recipe.

How do you fix runny mash? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Why is my mash watery? ›

In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Should turnips be firm? ›

They should be heavy for their size and firm, without any nicks or cuts. If the greens are attached, they should be brightly colored and fresh. Turnips will keep, tightly wrapped in the refrigerator, for up to two weeks.

What is wrong with my turnips? ›

Turnips can be affected by several bugs that will eat the leaves or suck sap from the plants, weakening them or rendering them inedible. Consult our pest guides below to discover how to identify common pests...

References

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