Best 2 Turnip And Potato Mash Recipes

Indulge in a flavorful and nutritious journey with our delightful turnip and potato mash recipes. This classic dish is elevated to new heights with a selection of unique variations that cater to diverse taste preferences and dietary needs. From the timeless combination of turnips and potatoes to exciting additions like roasted garlic, herbs, and tangy cheeses, our recipes offer a range of flavors and textures that will tantalize your taste buds. Whether you're seeking a comforting side dish, a hearty main course, or a wholesome vegan option, our turnip and potato mash recipes have something for everyone.

Here are our top 2 tried and tested recipes!

TURNIP AND POTATO MASH

Turnip and Potato Mash image

Serve this peppery replacement for mashed potatoes alongside seared steak.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

Steps:

In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

TURNIP, POTATO AND PARSNIP MASH

Turnip, Potato and Parsnip Mash image

The City Tavern Cookbook. Thomas Jefferson notes in his cookbook, "Parsnips may be cooked, mushed and fried in cakes like salsify." Martha Washington also boiled and smashed them and made a "Tart of Parsnips & Scyretes (carrots)...thus resulting in ....Pumpkin pie. Listed is the original recipe. I am being calorie...

Provided by Sherry Blizzard

Categories Vegetables

Time 35m

Number Of Ingredients 8

Ingredients

2 c turnips
2 c potatoes
2 c parsnips
4 Tbsp onions
6 oz chicken broth
1/4 c parsley
1/2 tsp nutmeg grated
salt and pepper

Steps:

1. NOTE: I am watching calories so I did NOT use cream or butter. I used a packet of Butter Buds instead and used a little fat free chicken broth instead of cream. It came out beautifully!
2. In a large pan, combine the turnips, potatoes, parsnips, and stock and bring to a boil over high heat. Reduce and simmer for 15-20 minutes until the vegetables are fork-tender.
3. Drain and return to the pan. Melt 1 tablespoon of butter in another pan and add onion. Saute until translucent. Add the onions, cream, the remaining 3 tablespoons of butter, the parsley and nutmeg to the veggies and mash with a masher until smooth. Season with salt and pepper to taste.

Tips:

To achieve a smooth and creamy mash, use a potato ricer or a food mill to mash the turnips and potatoes.
If you don't have a potato ricer or food mill, you can mash the turnips and potatoes with a potato masher until smooth.
For a richer flavor, use a combination of butter and olive oil to sauté the onions and garlic.
Add a splash of white wine or vegetable broth to the sautéed onions and garlic to deglaze the pan and add extra flavor to the mash.
Season the mash with salt, pepper, and nutmeg to taste. You can also add other herbs and spices, such as rosemary, thyme, or paprika, to your liking.
Serve the turnip and potato mash immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Turnip and potato mash is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is a great way to use up leftover turnips and potatoes, and it is also a good source of vitamins and minerals. With its creamy texture and flavorful taste, turnip and potato mash is sure to be a hit with your family and friends.