Best 2 Turnip And Potato Mash Recipes

Turnip and potato mash is a delicious and comforting dish that is perfect for a cold winter night. It is a great way to use up leftover turnips and potatoes, and it can be made in just a few minutes. So grab your turnips, potatoes, and a few simple ingredients, and let's get started!

Let's cook with our recipes!

TURNIP AND POTATO MASH

Turnip and Potato Mash image

Serve this peppery replacement for mashed potatoes alongside seared steak.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

Steps:

In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

TURNIP, POTATO AND PARSNIP MASH

Turnip, Potato and Parsnip Mash image

The City Tavern Cookbook. Thomas Jefferson notes in his cookbook, "Parsnips may be cooked, mushed and fried in cakes like salsify." Martha Washington also boiled and smashed them and made a "Tart of Parsnips & Scyretes (carrots)...thus resulting in ....Pumpkin pie. Listed is the original recipe. I am being calorie...

Provided by Sherry Blizzard

Categories Vegetables

Time 35m

Number Of Ingredients 8

Ingredients

2 c turnips
2 c potatoes
2 c parsnips
4 Tbsp onions
6 oz chicken broth
1/4 c parsley
1/2 tsp nutmeg grated
salt and pepper

Steps:

1. NOTE: I am watching calories so I did NOT use cream or butter. I used a packet of Butter Buds instead and used a little fat free chicken broth instead of cream. It came out beautifully!
2. In a large pan, combine the turnips, potatoes, parsnips, and stock and bring to a boil over high heat. Reduce and simmer for 15-20 minutes until the vegetables are fork-tender.
3. Drain and return to the pan. Melt 1 tablespoon of butter in another pan and add onion. Saute until translucent. Add the onions, cream, the remaining 3 tablespoons of butter, the parsley and nutmeg to the veggies and mash with a masher until smooth. Season with salt and pepper to taste.

Tips:

Choose the right potatoes: For the best mash, use starchy potatoes like Russet or Yukon Gold. These potatoes will break down easily and create a smooth, creamy texture.
Boil the potatoes in salted water: Salting the water helps to draw out the starch from the potatoes, resulting in a smoother mash.
Drain the potatoes well: Before mashing the potatoes, drain them thoroughly to remove any excess water. This will prevent the mash from becoming watery.
Mash the potatoes with butter and milk: Use unsalted butter and warm milk to mash the potatoes. The butter will add richness and flavor, while the milk will help to create a smooth and creamy texture.
Season the mash to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs like parsley, chives, or rosemary for extra flavor.
Serve the mash immediately: Mashed potatoes are best served immediately after they are made. However, you can also store the mash in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Conclusion:

Turnip and potato mash is a delicious and versatile side dish that can be served with a variety of meals. It is a great way to use up leftover turnips and potatoes, and it is also a healthy and affordable option. With just a few simple ingredients and a few minutes of your time, you can create a delicious and satisfying dish that the whole family will enjoy.