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Patty's Mashed Turnips

Read Reviews (37)

"The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com." — Patty Spencer

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Original recipe makes 8 - 10 servings Change Servings

7 large turnips
1 cup milk
2 tablespoons butter

salt to taste
ground black pepper to taste

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Directions

Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

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Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2004

My husband and I are on a low-carb diet - turnips are very low carb - so I decided to fix this. I'm normally not fond of turnips, but this recipe is excellent - it reminds me of mashed potatoes.

—Ima Cookin

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Most Helpful Critical Review

Jul 17, 2008

My mom liked it a lot that she's going to take some to work. I thought it was a little bland, but the salt and pepper gave it more flavor. It tastes like cabbage, with a little sweet flavor to it, maybe from the milk. It reminds me of porridge because of the texture and it's image.

—Chela

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47 Ratings

Nov 29, 2006

I made these for my husband for Thanksgiving! He loves turnip. I substituted the milk for cream and only used 1/4 cup. They were wonderful. Some previous reviews commented on how runny the turnip was, try reducing the milk.

—sassisue

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Jan 16, 2004

I love this but no one else at home will eat it, so I scale it down to one portion. It smells a bit, too, so if you're having guests, I would not suggest cooking this dish! :)

—POOKIES

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Oct 19, 2010

These were quite tasty. Like other posters, I added butter as if making mashed potatoes, and ended up using just a "splurt" of half and half. Turnips, by nature, have a very high water content, and so I see why others felt they were runny. I mashed them in the pot, with the butter and tiny amount of cream, and then turned the burner back up to medium to reduce the excess liquid before serving. That worked out quite well!

—Kajones0129

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Nov 24, 2007

I love turnips. Got lots of compliments on these. I used 1 enormous turnip, it made enough for at least 10 people. I had to adjust the milk and butter to taste. After boiling and draining I returned them to the pot to cook out the remaining/excess water so mine weren't soupy/soggy at all. Delish!

—tmarie24

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Oct 23, 2006

Very yummy. I use a little more butter than the recipe calls for.

—IM COOKIN

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Jun 23, 2005

I tried this recipe with some hesitation (but I had to use this giant turnip and had no idea what to do with it). I was pleasantly surprised -- I found Patty's mashed turnips more savory than plain mashed potatoes. I actually microwaved the turnip in a little water until it was soft (about 7 min.), then drained it. I also used a butter substitute (not a purist here) and it still turned out great.

—ESTELAMARIE

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Nutrition

Calories
76 kcal
4%

Carbohydrates
10.4 g
3%

Cholesterol
9 mg
3%

Fat
3.2 g
5%

Fiber
2.6 g
10%

Protein
2.2 g
4%

Sodium
125 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Patty's Mashed Turnips

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 76
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 2g 10 %
Cholesterol 9mg 3 %
Sodium 125mg 5 %
Potassium 313mg 9 %
Total Carbohydrates 10.4g 3 %
Dietary Fiber 2.6g 10 %
Protein 2.2g 4 %
Sugars 6.7g
Vitamin A 3 %
Vitamin C 50 %
Calcium 9 %
Iron 4 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 9 %
Magnesium 7 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.