Mashed Turnips and Potatoes

Chop vegetables: turnip, chives or parsley (if using)
Extra(s): prep potato *when ready to use, to avoid browning
3 from 2 votes
Course Side
Servings 6


  • 1 large turnip peeled and chopped (about 2 pounds)
  • 2 1/2 pounds Yukon Gold potatoes peeled and chopped
  • 2 tablespoons butter
  • 1 cup unsweetened nut milk can use coconut milk, or a combination (or use up that cream in your fridge) add more if needed
  • 1/4 cup minced fresh chives or parsley (optional)
  • salt
  • Freshly ground black pepper


  • Bring a large pot of lightly salted water to boil over high heat. Add the turnip and potatoes and cook for about 20 minutes, or until tender when tested with a small sharp knife. Drain well. Return the vegetables to the pot and let dry out for a minute or two over the warm burner.
  • Add the butter and 1/2 cup of the milk and mash the vegetables using a hand-held masher or an immersion blender. It’s fine for the mixture to be slightly chunky.
  • Stir in the chives (if using) and season with salt and pepper to taste. Add the additional 1/2 cup milk or cream as needed for the desired consistency.
  • Serve hot.


- Omit the turnip and add 2 pounds peeled, chopped parsnips.
- Omit the turnip and add 1 leek, cut into 1-inch pieces, and 2 onions, peeled and chopped.
Add the leek and onions after the potatoes have cooked for 10 minutes to avoid overcooking.
- Omit the turnip and add a 2-pound winter squash, peeled and chopped. - Add 6 peeled whole garlic cloves to the pot with the potatoes and turnips for a garlic-flavored dish.
Kid Hack? Prep tip? Notice an error? Let us know in the comments! (just want to show your love? Rate the recipe by clicking the stars at the top!)