Creamy Mashed Turnips With Garlic Butter
By Beth Kaminski ·
These creamy mashed turnips pair tender turnips with warm garlic butter and a little sour cream. They have a gentle peppery flavor and a soft, slightly rustic texture. Serve them alongside roast chicken, pork chops, or a cozy pot roast.
How to Get Creamy Turnips Without Excess Water
Turnips contain more water and less starch than potatoes, so they need a slightly different approach. Thorough draining and a few minutes of steam-drying make the biggest difference. The cooked turnips should look matte rather than wet before you mash them. Butter and sour cream then add richness without requiring much extra liquid.
Expect a soft, slightly rustic mash rather than the fluffy texture of mashed potatoes. A handheld potato masher gives you control and leaves a few tiny pieces. An immersion blender makes a finer puree, but use short pulses and keep the blade submerged to avoid splashing.
Choosing Turnips and Making Substitutions
- Choose smaller turnips: Look for firm, heavy turnips with smooth skin. Small to medium turnips generally have a milder flavor than very large, older ones.
- Peel thoroughly: Remove the skin and any tough or fibrous layer underneath. Trim away woody spots before cutting.
- Swap the sour cream: Full-fat plain Greek yogurt works, though it adds a slightly tangier finish. Stir it in off the heat.
- Adjust the texture: For a thicker, more familiar mash, replace half the turnips by weight with peeled Yukon Gold potatoes. Cook until both vegetables are completely tender.
- Change the garnish: Finely chopped parsley can replace the chives. Keep the amount modest so the garlic butter remains the main flavor.
Make-Ahead, Storage, and Reheating
Make the mash up to two days ahead and reserve the chives until serving. Refrigerate in a covered container within two hours of cooking, and use refrigerated leftovers within three to four days. Reheat gently in a saucepan over low heat, stirring frequently, until the center reaches 165°F. Add cream a teaspoon at a time only if needed. If liquid separates during storage, stir it back in as the mash warms.
Frequently Asked Questions
Why do my turnips taste bitter?
Turnips naturally have a peppery edge, and larger or older ones can taste stronger. Choose smaller roots, peel well, and cook until fully tender. Butter and sour cream help round out that flavor without hiding it.
Can I use milk instead of heavy cream?
Yes, but start with one tablespoon. Milk is thinner than cream, and turnips can become loose quickly. Add the second tablespoon only if the mash needs it.
Can I freeze mashed turnips?
You can freeze them for up to two months, though the texture may become looser after thawing. Thaw overnight in the refrigerator, then reheat uncovered over low heat while stirring to help excess moisture evaporate.
Why isn't the mash completely smooth?
Turnips have natural fibers and do not break down exactly like potatoes. Make sure a fork slides through the cooked cubes without resistance. Thorough cooking and careful peeling help produce a smoother result.
Recipe
Creamy Mashed Turnips With Garlic Butter
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 lb turnips, preferably small to medium
- 6 cup water
- 1½ tsp kosher salt, divided
- 4 tbsp unsalted butter
- 3 clove garlic, finely minced
- ¼ cup full-fat sour cream, at room temperature
- 2 tbsp heavy cream, at room temperature
- ¼ tsp ground black pepper
- 1 tbsp finely chopped fresh chives
Method
- 1
Trim and peel the turnips, removing any tough layer beneath the skin, then cut into even 1-inch cubes.
- 2
Place the turnips, 6 cups water, and 1 teaspoon kosher salt in a 4-quart saucepan; the water should just cover the turnips. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 15–20 minutes, until a fork slides through the cubes without resistance.
- 3
Drain the turnips thoroughly in a colander, then return them to the empty saucepan over low heat for 2–3 minutes. Shake the pan occasionally until visible moisture has evaporated and the surfaces look matte; remove from the heat.
- 4
While the turnips steam-dry, melt the butter in an 8-inch skillet over medium-low heat. Add the garlic and cook, stirring, for 60–90 seconds, until fragrant and pale golden, not brown; remove from the heat.
- 5
Mash the warm turnips in the saucepan with a potato masher until no large chunks remain; a slightly rustic texture is normal.
- 6
Stir the garlic butter, sour cream, heavy cream, remaining 1/2 teaspoon kosher salt, and black pepper into the mashed turnips until evenly combined. If needed, warm over low heat for 1–2 minutes, stirring without letting the mixture boil.
- 7
Transfer the mashed turnips to a warm serving bowl and sprinkle with the chives.
Give the turnips a few minutes to dry before mashing, and keep the garlic pale for a mellow garlic-butter finish. This is a comforting side that fits just as well with a weeknight dinner as a holiday spread.
