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Vegetable Whip

Vegetable Whip


"This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip."
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35 m servings 206 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
  2. Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.

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Read all reviews 32
  1. 41 Ratings

Most helpful positive review

This was a great recipe, a nice change from plain old mashed potatoes. The only thing I will change next time is cooking the carrots a little longer than the other items. Other than that this re...

Most helpful critical review

It was a little bland, and I agree that the turnip had a lot of water so it was more watery than regular mashed potatoes (I thought my bf didn't drain the pot properly!) Next time I would experi...

Most helpful
Most positive
Least positive

This was a great recipe, a nice change from plain old mashed potatoes. The only thing I will change next time is cooking the carrots a little longer than the other items. Other than that this re...

We used parsnip instead of turnip, and added 3/4 cup of sour cream. So yummy, we had them at a table of 10, made a double batch, and had none left at the end of the meal, with requests for them ...

These were so good. The only thing I changes was using evaporated milk instead of plain. One of my guys that I cook for won't eat mashed potaoes, but he loved these. Thanks for the recipe.

I did not know that mashed turnip can be so good...I thought I did not need as much butter as suggested in the recipe. though. I mixed in minced persely at the end to make it prettier. Good side...

This is a great way to make mashed potatoes less guilty! I thought we'd kind of have to choke it back, but I was wrong - it's wonderful and tasty!

I liked the proportions of turnip, carrot, and potato. Boiled onions didn't appeal to me so I just boiled the vegetables without the onion, mashed them with the butter and milk, then added cara...

I loved this recipe. The only changes I made were that I subtituted the turnip with 1/4 of a head of cauliflower. I also added chicken bouillion to the water that I boiled the veggies in. Very f...

This recipe of combined root veggies is French Canadian, Nova Scotian and probably a simple dish prepared by all frugal folks with only root vegetables in their cold cellar during the winter. Y...

Yum! I used parsnip instead of turnip, a great change from plain old mashed!

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