Mashed Turnip and Potatoes

Serves: 6-8

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This recipe is a nice change from the traditional holiday
mashed potatoes. Of course you don’t have to wait for the
holidays. It may become a year-round favorite. (And for
those picky family members who don’t want to try turnips,
they’ll never know you added them.)


1 large or 2 medium turnips, peeled and cubed
3 large white potatoes (such as Idaho or Yukon Gold), peeled and cubed
1/2 cup milk
3 tablespoons butter, divided
1 teaspoon sugar (optional)
1/2 cup Pecorino Romano or Parmesan cheese, divided
(optional) Salt and pepper to taste


Preheat oven to 400 degrees. Butter 8” x 8” baking dish. In a large pot, cover turnip and potatoes with cold water and bring to a boil over high heat. Reduce to medium and cook 20 to 25 minutes until tender. Drain well. Return turnip and potatoes to pot. Add milk, 2 tablespoons butter, sugar, 1/4 cup cheese (if desired) and salt and pepper to taste. Whip the potatoes and turnip well with electric mixer but don’t over beat; lumps are okay. Spoon into prepared dish. Dot remaining 1 tablespoon butter over top. Sprinkle remaining 1/4 cup cheese over top, if desired. Bake uncovered until hot and top is golden, about 25 to 30 minutes. Enjoy!



5774.edit_-Substitute half-n-half or heavy cream for the milk. This will provide a richer flavor. -Substitute 1 teaspoon brown sugar for the sugar. -Feel free to add whatever you like on top as a garnish such as crumbled crisp bacon. -Nutritional facts for a turnip: calories – 34; potassium 233mg.; fiber 2.2g.; sugar 4.6g.; calcium 3%; vitamin C 42%; iron 2%; vitamin B-6 5%; magnesium 3%

Tekla Thornton

Aging Tree’s resident foodie.

This recipe was featured in Aging Tree Illustrated published December 2, 2014

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