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Mashed Turnips


Mashed Turnips

Mashed Turnips

Photo © Molly Watson

Mashed turnips are a great alternative to mashed potatoes – they have a bit of bite that is delightful alongside roasted meats of all kinds. "Neeps" as they call them in Scotland are a prized side dish.

Note: For a fluffier texture and less intense taste, substitute a few potatoes for some of the turnips.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 6 to 8 servings


  • 2 pounds turnips
  • 1/2 cup whole milk
  • 3 Tablespoons butter
  • Sea salt to taste


  1. Rinse and peel the turnips. Cut them into large, even pieces. Put them in a pot, cover them with cold water, and bring to a boil. Add enough salt to the cooking water to make it taste salty. Cook turnips until they're very tender, about 10 minutes.
  2. Meanwhile, gently heat the milk over low heat. Add the butter and melt it into the milk.
  3. Drain the turnips, return them to the pot, and place them over medium-low heat, shaking the pot as you go, to dry out the turnips a bit.
  4. Mash the turnips until they're as smooth as possible or run them through a ricer. Stir in the warmed milk and melted butter. Add salt to taste. Serve the mashed turnips hot.

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