|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||8%|
|*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.|
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, is a prized side dish served with hearty stews and other slow-cooked meat dishes.
Because turnips don't have the same level of starch as potatoes, you don't have to worry about over-mashing them. They won't have the same fluffy texture as potatoes, but they still have a pleasant, creamy texture that makes a nice side dish or base to set roasted meat or vegetables on.
Watch Now: Easy and Delicious Mashed Turnip Recipe
Gather the ingredients.
Rinse and peel the turnips. Cut them into large, even pieces (keeping them 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. Salt the water.
Cook the turnips until they're very tender when pierced with a fork—10 to 15 minutes after the water comes to a boil.
Meanwhile, gently heat the milk in a small saucepan over low heat (or in a microwave-safe container for 15 seconds at a time on high power). Add the butter and melt it into the milk. Set aside.
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 (but 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.
Mash the turnips until they're as smooth as possible.
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.
Serve and enjoy!
- If you have a ricer, use it to "mash" the boiled turnips for a fabulously even texture. 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.
- 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! For a fluffier texture and a less intense taste, substitute a few potatoes for some of the turnips.
- To make ahead of time: Transfer the mashed turnips to a casserole or other baking dish, cover, and refrigerate. When ready to eat, simply heat up in a hot oven (uncovered for a browned top).