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
- 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.
- Meanwhile, gently heat the milk over low heat. Add the butter and melt it into the milk.
- 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.
- 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.