Mashed Turnips and Potatoes! Creamy and delicious these mashed vegetables are perfect for the thanksgiving table or a weeknight dinner.
Ahh the delicious and creamy mashed potato the center of the holiday table. Mashed potatoes were actually the first food I ate my Irish grandma started feeding me them around two months old. They were always so buttery and smooth I gobbled them all up. As I got older we would eat them weekly and I would actually top them with hood ranch dressing instead of gravy no that’s a story for another time.
As I have been doing the main cooking for my family the past 20 years I started to experiment with adding different veggies into the potato mix. I have found turnips to be my favorite. If you are not familiar with turnips they are a root vegetable with a hint of spice and hearty dose of nutrition. They are in the same family as mustard, cabbage and radishes. When boiled and mashed there consistency is just like a potato making them a perfect paring.
A few notes when making mashed potatoes:
- I love to do a mix of half water and half broth which adds another depth of flavor.
- Add 2 peeled garlic cloves to boil with the peeled potatoes and turnips
- Make sure whatever milk you use it is warm
- salt the water heavily just like pasta
- Use high quality grass fed butter
- Once you drain the potatoes/turnips and add them to the pan put them over low heat for a few minutes to allow the remain gin water and moisture at the bottom to dry out before adding the butter and milk
- If you are making them for a holiday and want to make ahead keep them warm in a slow cooker
Mashed Potatoes and Turnips
- 3 lbs potatoes half yukon gold half russet
- 3 lbs turnips
- 2 garlic cloves peeled
- 8 tbsp grass fed butter
- 1 cup milk
- 1 cup vegetable broth for boiling optional
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- fresh herbs optional
- Wash and peel potatoes and turnips. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a stockpot full of cold water and broth if using. ( Just enough liquid to cover the potatoes and turnips) Boil the potatoes. Once all of your potatoes and turnips are cut, Stir the garlic and salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.Prepare your melted butter mixture. Meanwhile, as the potatoes are boiling, heat the butter, milk and salt and pepper until warm but do not boil. Set aside until ready to use.Pan-dry the potatoes. After draining the water, immediately return the potatoes and turnips and garlic to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Allow the water to evaporate for a minute or two. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.Mash the potatoes and turnips. Using your preferred kind of potato masher mash the potatoes to your desired consistency.Stir everything together. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining mixture until desired consistency is reached. Taste and season. One final time, taste the potatoes and season with extra salt if needed. If not serving right away place a paper towel over the pot under the lid to keep the potatoes from drying out.
If you make this recipe please comment below I love to hear from you! Also tag me @danielle_christy_ so I can see your beautiful creations!