Creamy Mashed Potatoes with a Turnip Purée

By • January 20, 2015 0 Comments

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Author Notes: My friend Kayla called these "mashed poturnips" when I first made them, and the name has stuck. Turnips cooked down with milk, butter, and fresh thyme, and then whipped into mashed potatoes and sprinkled with Parmigiano-Reggiano. Makes a wonderfully silky steak side. First published on my food blog My Weekend's Cooked: Monk


Serves 6

  • 4 Yukon Gold potatoes, peeled and chopped into 1-inch cubes
  • 1/2 pound turnips, peeled and chopped into 1/2-inch cubes
  • 1 cup milk
  • 4 tablespoons butter
  • 4 sprigs thyme
  • Kosher salt (to taste)
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  1. In a medium saucepan, combine turnip, butter, milk, and thyme over medium-high heat. Bring to a boil over and then simmer, partially covered, for twenty-five minutes.
  2. Remove thyme. Using an immersion blender (or a food processor), purée the mixture. Return mixture to pan (if using a food processor), and keep warm.
  3. Meanwhile, place potatoes in a large, heavy-bottomed pot, covered by at least 1 inch of salted water. Bring to a rolling boil, then simmer until potatoes can be pierced cleanly by a fork (10–15 minutes.) Drain in a colander, then mash completely in a bowl.
  4. Add mashed potatoes into the saucepan with the turnip purée. Raise heat to medium and, stirring, warm potatoes completely through.
  5. Lower heat to medium-low. Add grated cheese; stir until melted. Season with salt and pepper and serve.

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