Mashed Turnips and Potatoes Recipe

Turnips are a great vegetable that I don’t think gets used in the kitchen as often as it ought to be. My favorite turnip dish is mashed turnips and potatoes. The food processor helps everything come together quickly and easily. The flavor of a turnip is difficult to explain; you ought to try this delicious vegetable if you haven’t already. Not only do they taste great but they are loaded with folate, vitamins B6 and C, magnesium, copper, manganese and thiamin. Turnips have 41% more fiber than potatoes, with 5.6 grams of fiber per cup verses 3.3 grams per cup. So swapping half of the potatoes for turnips the next time you make mashed potatoes will help you reach your daily fiber requirements. This is also a great gluten-free side dish.


1 cup of cubed turnips

1 cup of cubed potatoes

water as needed

1/2 cup of buttermilk

2 tablespoons of butter

salt and pepper to taste


Place the turnips and potatoes into a heavy bottomed saucepan and cover with cold water. Bring to a simmer and continue to simmer until both the turnips and potatoes are tender; this should take about 15 minutes, depending on how large the cubes are. Drain. Place the potatoes, turnips, buttermilk and butter into the work bowl of your food processor and process until smooth. Do not process any longer than need; this will make the dish too paste-like. Add the salt and pepper and mix gently. That’s it! Your mashed turnips and potatoes are ready to serve.

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