Description
This recipe for Creamy Mashed Turnips combines tender turnips and Russet potatoes cooked in chicken broth with garlic and rosemary, then mashed to a smooth, creamy texture with heavy cream and butter. It’s a comforting side dish with a delicate flavor, perfect for pairing with roasted meats or vegetables.
Ingredients
Vegetables
- 2 pounds turnips (approximately 8 medium turnips), peeled and cut into 1-inch chunks
- 1 pound Russet potatoes (approximately 2 large), peeled and cut into 1-inch chunks
- 4 cloves garlic (left whole)
- 1 large sprig fresh rosemary (or 2 smaller sprigs)
Liquids and Dairy
- 4 cups chicken broth
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
Seasonings
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Peel the turnips and potatoes and cut them into approximately 1-inch chunks to ensure even cooking.
- Combine ingredients in pot: Place the chopped turnips, potatoes, whole garlic cloves, and fresh rosemary sprig into a medium-sized pot.
- Add chicken broth: Pour enough chicken broth over the vegetables just to cover them, ensuring they cook evenly without drying out.
- Cook until tender: Bring the mixture to a boil over medium-high heat. Cook uncovered for 15-20 minutes or until the turnips and potatoes are very tender. Remove the rosemary sprig about halfway through cooking before the leaves begin to fall off.
- Drain cooking liquid: Drain the vegetables, reserving the cooking liquid if desired for another use, or discard it.
- Evaporate excess moisture: Return the pot to the heat to allow any remaining moisture to evaporate for a few minutes, concentrating the flavor and ensuring a creamy texture.
- Add cream: Pour in the heavy cream to the pot with the cooked vegetables to add richness and softness.
- Mash the mixture: Using a potato masher or an immersion blender, mash or puree the turnips and potatoes until the mixture is smooth and creamy.
- Season to taste: Add salt and freshly ground black pepper according to your preference, stirring well to combine.
- Serve with butter: Transfer the mashed turnips to a serving bowl and top with the unsalted butter for a final touch of richness before serving.
Notes
- For a vegan version, substitute chicken broth with vegetable broth and replace heavy cream and butter with plant-based alternatives like coconut cream and vegan margarine.
- Use an immersion blender for a smoother texture, or mash by hand for a chunkier, rustic feel.
- Remove the rosemary sprig halfway through cooking to avoid a bitter taste from overcooked herbs.
- Reserve the cooking liquid to thin the mash if it becomes too thick.
- This dish pairs well with roasted chicken, pork, or as part of a holiday meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
