Embark on a culinary journey with our delightful mashed turnips and potatoes, an exquisite dish that harmonizes the earthy sweetness of turnips with the fluffy comfort of potatoes. This delectable combination is further elevated by the piquant kick of horseradish breadcrumbs, adding a layer of complexity and zest to every bite.
Our recipe collection offers three variations of this classic dish to cater to diverse preferences. The first recipe presents the traditional mashed turnips and potatoes, showcasing the natural flavors of these humble vegetables. For those seeking a bolder experience, the second recipe incorporates horseradish breadcrumbs, transforming the dish into a symphony of flavors.
Finally, the third recipe introduces a delightful twist by adding bacon and chives, creating a smoky and savory rendition that is sure to tantalize your taste buds. With detailed instructions and helpful tips, these recipes empower you to create a dish that is not only delicious but also visually appealing, making it a perfect addition to your dinner table.
TRIPLE MASH WITH HORSERADISH BREAD CRUMBS
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat., Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
MASHED POTATOES AND TURNIPS WITH HORSERADISH
Categories Potato Vegetable Side Christmas Thanksgiving St. Patrick's Day Horseradish Root Vegetable Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
- While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
- Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.
MUSTARDY MASHED TURNIPS AND POTATOES
Turn up your mashed potatoes with the addition of turnips, sour cream and whole-grain mustard.
Provided by Food Network Kitchen
Time 35m
Yield 8-10
Number Of Ingredients 7
Steps:
- Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes.
- Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.
MASHED POTATOES WITH HORSERADISH
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
MASHED POTATOES WITH HORSERADISH
This dish seems to go well with German-inspired dishes
Provided by CHRISTYJ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
- Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
NANA'S MASHED TURNIP
This was my grandmother's famous dish that my whole family just loved. She never wrote it down for me, so after she passed away I recreated it perfectly. This one's for you, Bubby!
Provided by DARIA K
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
- Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
- Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 19.9 g, Cholesterol 16.1 mg, Fat 6.1 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 322.5 mg, Sugar 3.6 g
SMASHED TURNIPS WITH FRESH HORSERADISH
Don't pass turnips by the next time you're at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
- Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 443 milligrams, Sugar 6 grams
Tips:
- Choose the right turnips: Look for turnips that are small and firm, with smooth skin. Avoid turnips that are large, soft, or have blemishes.
- Peel the turnips thinly: Use a sharp knife to peel the turnips thinly, removing just the outer layer of skin.
- Boil the turnips and potatoes separately: This will ensure that they cook evenly. Boil the turnips for 15-20 minutes, or until they are tender. Boil the potatoes for 10-15 minutes, or until they are tender.
- Drain the turnips and potatoes thoroughly: This will prevent the mashed turnips and potatoes from being watery.
- Mash the turnips and potatoes until smooth: Use a potato masher or a ricer to mash the turnips and potatoes until they are smooth and creamy.
- Season the mashed turnips and potatoes: Add salt, pepper, and butter to taste. You can also add other seasonings, such as garlic powder, onion powder, or thyme.
- Make the horseradish bread crumbs: Combine bread crumbs, horseradish, parsley, and butter in a bowl. Mix until well combined.
- Top the mashed turnips and potatoes with the horseradish bread crumbs: Sprinkle the horseradish bread crumbs over the mashed turnips and potatoes. Serve immediately.
Conclusion:
Mashed turnips and potatoes with horseradish bread crumbs is a delicious and easy-to-make side dish that is perfect for any occasion. The turnips and potatoes are creamy and flavorful, and the horseradish bread crumbs add a nice kick of spice. This dish is sure to be a hit with your family and friends.
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