Patty’s Mashed Turnips

This was delicious. I added a fair amount of fresh grated nutmeg which just gave it a little depth of enhanced flavor!

too bland. tried rescuing with spices after the fact but not too successful even then.

I only made one large turnip so I adjusted the ingredients. Put in a tablespoon of butter and a tablespoon of half and half. Delicious!

My Mom had Mashed turnips at almost every Sunday dinner during the cold weather . My grandmother and my mom would add a little “juice” of the meat from the pan to the mashed turnips —and some butter—salt and pepper . Probably my favorite veggie dish of my childhood .

Didn’t use milk.

I followed the recipe exactly and this tastes great!! Thanks Patty!!

No changes made…loved these recipe! Will definitely use this again.

My mom always did something unorthodox with mashed potatoes that I find helpful with mashed turnips, cauliflower etc. She drained the pan of water and then put it back on the stove over low heat and “dried” the potatoes (turnips.) After that she would add the butter and salt, mash it and add milk or sour cream sparingly until the desired consistency was reached. It always cut down on that too watery texture that nobody likes!

I’m giving this five stars because I made it out of curiosity. It turned out just like the picture and taste good but It’s not something I’d make all the time. Thank you so much for the recipe!! All in all good experience!! I have nothing to complain about except it’s not for me;)

Made two Turnips, as per recipe. I cubed them and added less milk, approximately 1/4- 1/2 cup. They were delicious! Just wanted to share a tip, on cutting and peeling Turnips. I poke them a few times with a knife, Put them in the microwave on a paper towel (to catch the wax) , on high for 5 minutes! Remove carefully, they will be hot. Let them cool until you can handle them, then peel and cut. You will find they are so much easier to peel and cut after this step!

A variation of this recipe has been in my family for at least four generations. Some tips after making it for YEARS: Drain turnips as long as possible. Mash the cooked turnips (before adding any of the ingredients) and drain well again. This will help cut down on the wetness. I only add a small amount of milk, butter, and S & P. Adding a pinch of baking soda in the cooking water helps cut down on bitterness. Also, avoid buying frozen turnips if possible–they don’t have anywhere near as much flavor.

Turnips retain a good amount of the water they boil in so I suggest mashing without adding anything, draining the released water and then adding the butter, just a bit of milk, S&P, and I like to also add a pinch of nutmeg.

in order to have the perfect consistancy of mashed potatoes from turnips, you have to strain out all excise liquid even after mashing. Best results is to strain mashed turnips in an screen-type strainer, all excise liquids will just drip through, not drying out the vegetable, transfer back into bowl, then continue on with your own recipe.

This is a good base for many great recipes. I made two variations today. I diced and boiled 8 turnips and a large carrot. Drained in a colander for 15 minutes. I mashed the turnips and carrots with 4 TBS butter. Milk was on hand but was never needed. Then separated 1/3 of the mix and added 1 TSP nutmeg. The other 2/3, I mixed with 1 TSP garlic and 1 TSP basil. I baked both casseroles for 12 minutes covered and 8 minutes uncovered at 375°. Could have just baked 15-20 minutes, without uncovering. Both dishes turned out very different but equally delicious. Slight edge goes to the nutmeg for me.

I have never eaten a turnip in my life. This was so yummy. The only change I made was to add another tablespoon of butter. I wouldn’t hesitate to make it again and and forward the recipe to family and friends.

We love turnips and they are always a part of our Thanksgiving feast. I use fat free half and half as needed along with butter, salt and pepper. I use a potato masher to break up my turnips. Thanks!

This was so good. Couldn’t stop doing taste tests & decided I better not have anymore so there would be enough to serve on Thanksgiving. The only thing I did different was to use only about 1/8-1/4 cup half & half to make them the consistency we like.

Great! To solve the watery problem, the them hang out in the collander and drain for at least 20 minutes. Use heavy cream and real butter, zero carbs in both. Put the butter in the pot and simmer it until most of the water evaporates. Takes time but worth it. Higher heat will burn butter. Add the cream to the butter mainly to warm it. Add turnips, mash to desired size, season to taste. If too thick, you can thin with chicken broth or even water. Deelish!

Loved this!

I liked these, but my family did not. I didn’t use any milk, but they were still a bit too watery.

You can add half and half or cream to lower your carbs instead of using milk… and also too you can make them loaded by adding cheese and bacon.. or use a little less liquid and add some sour cream to them…