Mashed turnips are a unique twist on the beloved mashed potatoes. Turnips add a savory and slightly bitter yet peppery taste, which brings out the earthy flavor and texture we love about potatoes. When you add umami shallots and garlic, this dish becomes too delicious to pass up! This makes an appealing side whenever you’re in the mood to gather and celebrate with friends and family!
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
2cupsturnips (scrubbed and cut into 1” cubes)
1cuppotatoes, white or purple (see Chef’s Notes), scrubbed and cut into 1” cubes
¼cupshallots (diced)
5medium garlic cloves (minced)
½cupwater
2tbspplant-based milk (plain, unsweetened) +2 Tbsp as needed
2tbspplant based yogurt (plain, unsweetened)
¼tspsalt (optional)
ground black pepper (optional) to taste
1tspdill (optional) minced
Directions
1
Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables.
2
Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.
3
Meanwhile, sauté the shallots and garlic: Heat a small stovetop pan over medium-high heat. Once hot, add the shallots and garlic, cooking for one minute, stirring continuously.
4
Add the water, turn the heat down to medium, and cook for an additional 3 minutes.
5
Transfer the shallots, garlic, and any water left in the pan to a blender or food processor.
6
Drain the potatoes and turnips (once tender) and transfer to the blender.
7
Add 2 tablespoons of plant-based milk, yogurt, and optional salt, pepper, and dill. Blend until creamy and smooth.
8
Taste and adjust for additional flavor of choice. If it’s too thick add the additional 2 tablespoons of plant milk.
Chef's Notes
Substitutions
Substitute turnips with rutabagas, celeriac (celery root), or parsnips.
Substitute shallots with white or yellow onion.
For the potatoes, use any variety you love, like russet, purple, or fingerling.
Storage
Store in an airtight container in the refrigerator for up to 6 days.
Ingredients
2cupsturnips (scrubbed and cut into 1” cubes)
1cuppotatoes, white or purple (see Chef’s Notes), scrubbed and cut into 1” cubes
¼cupshallots (diced)
5medium garlic cloves (minced)
½cupwater
2tbspplant-based milk (plain, unsweetened) +2 Tbsp as needed
2tbspplant based yogurt (plain, unsweetened)
¼tspsalt (optional)
ground black pepper (optional) to taste
1tspdill (optional) minced
Directions
1
Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables.
2
Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.
3
Meanwhile, sauté the shallots and garlic: Heat a small stovetop pan over medium-high heat. Once hot, add the shallots and garlic, cooking for one minute, stirring continuously.
4
Add the water, turn the heat down to medium, and cook for an additional 3 minutes.
5
Transfer the shallots, garlic, and any water left in the pan to a blender or food processor.
6
Drain the potatoes and turnips (once tender) and transfer to the blender.
7
Add 2 tablespoons of plant-based milk, yogurt, and optional salt, pepper, and dill. Blend until creamy and smooth.
8
Taste and adjust for additional flavor of choice. If it’s too thick add the additional 2 tablespoons of plant milk.
