Garlic Mashed Turnips
Fluffy, buttery turnip mash simmered with whole garlic cloves — earthier than mashed potatoes, with a fraction of the carbs.
Nutrition per serving
½ cup- Net carbs
- 6.2g
- Calories
- 136kcal
- Protein
- 1.5g
- Fat
- 11g
- Total carbs
- 8.3 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Half cauliflower: Half turnips, half cauliflower: creamier and milder than all-turnip mash, with more body than cauliflower alone.
- Simmer the cauliflower with the turnips and garlic — they take about the same time. Blend rather than mash for the smoothest texture.
Dairy-free: Fruity olive oil and a splash of broth in place of the butter and cream — lighter-tasting, and fine for dairy-free diets.
- Mash the dried turnips and garlic with the olive oil and enough warm broth to loosen them, and finish with a drizzle of olive oil instead of butter.
Rutabaga mash: Rutabaga mashes up golden, sweeter and fluffier — the closest root to potato — for about 2 g more net carbs per serving.
- Peel the rutabaga with a knife to remove the waxed skin. It is denser than turnip, so simmer it 25–30 minutes, until completely tender.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.29 for 4 servings ($0.57 each) · how we estimate
Instructions
-
Peel the turnips, removing the thin fibrous layer just beneath the skin as well (it is the most bitter part), and cut them into 1-inch (2.5 cm) chunks.
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Put the turnips and garlic in a saucepan, cover with cold water by 1 inch (2.5 cm) and add a big pinch of salt. Bring to a boil, then simmer 15–20 minutes, until a fork slides through the largest piece with no resistance.
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Drain well, then return the turnips and garlic to the hot pot over low heat. Cook 2–3 minutes, shaking the pot, until steam stops rising and the surfaces look dry.
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Add the butter and warm cream. Mash with a potato masher for a rustic texture, or use an immersion blender for a smooth purée.
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Season with the salt and pepper, then top with chives and an extra pat of butter.
Tips for success
-
Turnips hold more water than potatoes, so the dry-out step matters. If the mash still looks loose, keep stirring it over low heat for a few more minutes until it thickens. - Small, young turnips (golf- to tennis-ball size) are sweeter and milder. Larger ones can taste sharp — a spoonful of cream cheese or parmesan rounds them out.
- For an extra-creamy, milder mash, go half turnips and half cauliflower — or make creamy cauliflower mash.
Nice to have, not needed
- An immersion blender gives a smooth purée — a potato masher gives a rustic mash.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Microwave 1–2 minutes, or warm in a saucepan with a little butter, stirring.
Prep tip: Freeze in single portions; if it looks watery after thawing, stir it over low heat for a minute or two.
Refrigerate up to 4 days; reheat in a saucepan or the microwave with a little butter. Freezes for up to 3 months.
Variations
3 variations, each with its own ingredients and macrosHalf cauliflower
SwapHalf turnips, half cauliflower: creamier and milder than all-turnip mash, with more body than cauliflower alone.
- turnips → turnips
- + 2 cups cauliflower florets
5.3 g net · 135 kcal · 2.1 g protein · 12 g fat · ≈$0.70 per serving (−0.9 g net carbs vs the original)
Dairy-free
DietFruity olive oil and a splash of broth in place of the butter and cream — lighter-tasting, and fine for dairy-free diets.
- butter → extra-virgin olive oil
- heavy cream → warm vegetable broth
6 g net · 124 kcal · 1.2 g protein · 10 g fat · ≈$0.62 per serving (−0.2 g net carbs vs the original)
Rutabaga mash
SwapRutabaga mashes up golden, sweeter and fluffier — the closest root to potato — for about 2 g more net carbs per serving.
- turnips → rutabaga
8.1 g net · 146 kcal · 1.7 g protein · 11 g fat · ≈$0.57 per serving (+1.9 g net carbs vs the original)
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