This Potato Turnip Mash is a lighter take on classic creamy mashed potatoes. Adding turnip lightens the texture while bringing a subtle peppery tang. It's a simple trick that adds flavour and a little extra nutrition without changing the comfort-food feel of mashed potatoes. If you enjoy traditional mash but want something just a bit brighter and more interesting, this is an easy upgrade.
Serve this mash anywhere you would normally serve mashed potatoes. It pairs beautifully with comforting dishes like Hearty Beef Stew with Root Vegetables and Cabbage or Chicken Braised in Creamy White Wine Sauce. It also makes a great side dish for Roasted Turkey Breast with Gravy for a simple holiday meal.
Ingredients
Russet potatoes: Russet potatoes produce a fluffy mash because of their high starch content. Yellow-fleshed or baking potatoes also work well. Avoid new or baby potatoes for mashed potatoes as they contain less starch and can become gluey when mashed.
Turnip: Turnip adds a gentle peppery flavour that balances the richness of the potatoes. For even cooking, cut the turnip slightly smaller than the potatoes.
Salted butter: Salted butter adds richness and flavour. Unsalted butter works just as well if that's what you have on hand.
Milk: I used 2% milk, but whole milk or cream will make the mash richer. Sour cream or Greek yogurt can also be added for extra tang. Dairy-free milk and butter substitutes work well if needed.
For a complete list of ingredients see the recipe card below.
Cut the turnip slightly smaller than the potatoes for even cooking.
Variations
Other root vegetables can be used instead of turnip.
- Rutabaga adds a deeper earthy flavour.
- Parsnips add natural sweetness.
- Sweet potatoes create a softer, sweeter mash.
Each will give the mash a different character, so feel free to experiment with your favourites.
Expert Tips
Start potatoes in cold water: Place potatoes and turnip in cold salted water before bringing to a boil. This helps them cook evenly from the inside out.
Cut potatoes slightly larger than turnip: Turnip takes a bit longer to cook than potatoes so cutting them a bit smaller helps them come to doneness at the same time.
Drain well before mashing
Excess water can make mash thin. After draining, let potatoes sit in the hot pot for about a minute to allow extra moisture to evaporate.
Recipe FAQs
No. When combined with potatoes the flavour becomes mild and slightly peppery rather than bitter. The potatoes soften the stronger flavour of the turnip.
Yes. Make the mash up to 3 days ahead and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen if needed.
Absolutely. Freeze in airtight containers for up to two months and reheat gently with added milk or butter.
Yes. Rutabaga works well and has a slightly sweeter, deeper flavour which makes it a delicious substitute. It will produce a slightly denser mash.
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Potato and Turnip Mash
Ingredients
- 1 kg (2 lbs) Russets, baking or yellow potatoes, peeled and cut into medium-large chunks
- 550 g (20 oz) turnips, peeled and diced into medium chunks
- 1 tablespoon salt, plus more to taste
- ¼ cup salted butter
- ¼ to ½ cup 2% milk
Optional toppings
- ¼ cup chopped fresh parsley
- 2 green onions, thinly sliced
Instructions
- Add potatoes, turnip and salt to a medium-large pot and cover with cold water by 1-inch. Bring to a boil and continue boiling for 10 to 15 minutes, until the vegetables are soft. Drain well and place back into the pot. 1 tablespoon salt, 550 g (20 oz) turnips, 1 tablespoon salt,
- Add butter and milk and mash with a potato masher until your desired consistency is reached. Taste and add salt and pepper as needed. ¼ cup salted butter, ¼ to ½ cup 2% milk
- Serve topped with fresh parsley and/or sliced green onions if desired.
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Andrea says
Keep this one in your back pocket 😉