Easy Delicious Mashed Turnips

By Molly Watson

Updated 12/20/18

Mashed turnips

The Spruce

 

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
76 Calories
5g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 76
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 92mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Protein 1g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mashed turnips are a less starchy, more sharply flavored alternative to mashed potatoes. They have a bit of bite that is delightful alongside roasted meats of all kinds and are particularly well-suited to serving with lamb. "Neeps", as they call them in Scotland, are a prized side dish served with hearty stews, in addition to other meat dishes. 

Ingredients

  • 2 pounds turnips
  • 1/2 cup whole milk (or cream!)
  • 3 tablespoons butter
  • Fine sea salt (to taste​)

Steps to Make It

  1. Gather the ingredients.

    Mashed Turnip Recipe
     The Spruce

  2. Rinse and peel the turnips. Cut them into large, even pieces (keeping them pretty much the same size will help ensure that they cook at the same rate). Put the turnip chunks in a pot, cover them with cold water, and bring to a boil. Add enough salt to the cooking water to make it taste just noticeably salty (yes, you'll add salt at the end, but salt in the cooking water will help bring out the best flavor in the turnips themselves, and limit how much salt you add at the end, when it tends to make a dish taste more salty rather than seasoned).

    Mashed Turnip Recipe
    The Spruce

  3. Cook the turnips until they're very tender when pierced with a fork; 10 to 15 minutes after the water comes to a boil.

    Mashed Turnip Recipe
    The Spruce 

  4. Meanwhile, gently heat the milk in a small saucepan over low heat (or in a microwave-safe container for 15 seconds on high power). Add the butter and melt it into the milk. Set aside.

    Mashed Turnip Recipe
    The Spruce 

  5. Drain the turnips thoroughly, return them to the pot, and place the pot over medium-low heat. Shake the pot slowly, but constantly, to keep the turnips moving (and not browning), for about 3 minutes to dry out the turnips a bit. Taking the time to do this will help keep the mashed turnips from being watery.

  6. Mash the turnips until they're as smooth as possible. If you have a ricer, use it to "mash" the boiled turnips for a fabulously even texture (you pop the pieces in the ricer, push the handle down, and voila—no lumps, no fuss!). No ricer? A potato masher or even a large fork will work well, too. Since they have less starch than potatoes, you don't need to worry about turnips turning gummy in the same way, so if you want to pulse them in a food processor or use a hand mixer to mash them, go ahead.

    Mashed Turnip Recipe
     The Spruce

  7. Stir the warmed milk and melted butter into the mashed turnips. Add salt to taste (don't be shy, salt is the key to bringing out the best in all root vegetables!). Serve the mashed turnips hot, or at least quite warm.

    Mashed Turnip Recipe
     The Spruce

  8. Serve and enjoy!

Tips

  • Know that mashed turnips are not as fluffy as mashed potatoes, so don't think you can serve them without people knowing you've made the switch! Instead, for a fluffier texture and a less intense taste, substitute a few potatoes for some of the turnips.
  • Make Ahead Tip: If you want to make these ahead of time, there is a simple way to do it. Transfer the mashed turnips to a casserole or other baking dish. Simply heat up in a hot oven—cover the dish, if you like, letting the top brown looks great and tastes good, too.