Kolaczki are mouthwatering Polish filled sweets. This recipe can be made with various jam flavors.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 pound baking potatoes, peeled and cubed
- ¾ pound turnips, peeled and cubed
- ¼ pound carrots, peeled and cubed
- 1 teaspoon salt
- 2 tablespoons butter, cubed
- 3 tablespoons heavy cream
Instructions
- Place potatoes, turnips, carrots, and salt into a Dutch oven. Fill with water to cover vegetables and bring to a boil over high heat. Reduce the heat to medium-high and boil until vegetables are tender, 20 to 25 minutes.
- Drain and mash vegetables with a potato masher. Spoon mashed vegetables into a serving dish. Top with butter and drizzle with cream.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 355 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
in my house we never added the potato – just mashed turnip and carrot together with seasoning.. Adding potato is genius!
This was good. My personal preference, however, is to make this dish with rutabagas, rather than white turnips. I’m not an expert on Scottish cooking, but I think it may be more authentic with rutabagas. If you go this route, be aware that rutabagas take a lot longer to cook through than a similar sized chunk of potato or carrot.
Awesome I cooked this several times and we love it. We have a yard full of turnips….Thank You
I did not make any changes.. Love this recipe . a great change from ordinary potatoes .. wonderful potluck dish. You will be very popular ..
My husband made it and my grandchildren really liked.
Minor changes. I increased the proportion of turnips to potatoes to 1:1. I might increase it again to lower the carbohydrates. I browned the butter to increase flavor. I like the idea one of the other reviewers mentioned of using broth for a boiling liquid – excellent idea! People mention that it is bland, but it is a good bit less bland than mashed potatoes. Oh, I did add a tsp of dried parsley just for pretty!
This was so good! I had some turnips I didn’t know what to do with. My kids loved it too. Lots of butter helped.
I didn’t care for the carrot. it’s not authentic either. Then again the cream isn’t authentic and I quite liked it.
Good recipe! I overcooked it a bit but that’s on me; it would have been better if it were just a tad lumpier and less smooth. I threw in a couple cloves of garlic to boil with everything and smashed those up too, which added a nice touch of flavor to the recipe. I’ll definitely be trying these again next time I get turnips from my farm share! With the leftovers I’m refrigerating them overnight so they’ll set up and in the morning I’ll make little balls from it and fry them in some oil. A tasty leftover treat for breakfast!
Amazing! My 4y daughter was reading a book this morning about bunnies eating carrots and turnips. She did not know what a turnip was so we hunted down this recipe. After looking at other reviews that it was a bit bland, I took the recommendation of cooking in chicken broth and adding more salt. I also added the tiniest dash of garlic and onion powders (maybe 1/8-1/4 tsp). My daughter deemed it better than regular mashed potatoes and I could have eaten nothing but this for dinner. Super tasty!!!!
This needed a healthy pinch of salt, but otherwise was pretty good – a nice change from regular mashed potatoes.
I was given turnips and I had no idea what to do with them so I tried this and I was very glad! It’s wonderful!! As a matter of fact I made it for the children at my child care center and they ate them all up!! I just added salt and pepper, butter and milk instead of the cream.
If your looking for something a little different then this might be a good choice.
We call this root mousse. My family loves it and it’s the only way I eat turnip! We’ve been making this since my son got the recipe while in culinary tech school!
I, and my siblings grew up on this dish. When I would tell my grade school friends, the reaction was ” eew, turnip?” So I finally asked my mum what this dish was called she said ” my invention”. Well, we all loved it even if it didn’t have a real name. WhenI was in college, I asked her again. This time the answer was ” Nannie ( her grandmother from Ireland) taught me. So, OK. When I once more asked her in my fifties, she said “I like mashed potatoes, and I really love turnip but I don’t like carrots at all. So Nannie made this combination so I would “eat those carrots!!” When I became a mother I did the same thing so that I could “eat my carrots”, and never let the children know that I didn’t like ’em.”See what a mother will do for her children?”
This is always good and we have been making it for years (my mother did too) but this is the first time I knew it had a name…….thank you.
This is exactly like the dish my mother-in-law used to make and she was of French-Canadian descent – the family always asks for it when we get together and I have had company rave about it as a substitute for plain mashed potatoes – the turnip does not come through on its own as all the flavors blend well. I usually use a little more potato to equal amounts of turnip and carrot and milk rather than cream, although I like the idea of cream.
I make this often although I never had a name for it nor a recipe. We call it “root vegetables mixture”. I also add cooked beets to the mixture when I mash it all together. Delicious!
neaps and tatties!
This is the first recipe I have used turnips in and was pleasantly surprised at the taste! I will definetly make this again, thanks Grant!
Being of Scottish descent I jumped on this recipe and loved it. Took a large portion to lunch with my friends and they loved it too, although they were completely surprised by the combination. Excellent! I did delete the heavy cream to lighten up on the fat a bit.