Turnip Russet Mash Recipes

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PATTY'S MASHED TURNIPS



Patty's Mashed Turnips image

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.

Provided by Patty Spencer

Categories     Side Dish     Vegetables

Yield 9

Number Of Ingredients 5

7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g

MUSTARDY MASHED TURNIPS AND POTATOES



Mustardy Mashed Turnips and Potatoes image

Turn up your mashed potatoes with the addition of turnips, sour cream and whole-grain mustard.

Provided by Food Network Kitchen

Time 35m

Yield 8-10

Number Of Ingredients 7

3 pounds turnips (6 to 7), peeled and chopped
1 large russet potato (10 to 12 ounces), peeled and chopped
Kosher salt and freshly ground black pepper
1/3 cup sour cream
2 tablespoons whole-grain mustard
1 to 2 tablespoons unsalted butter, melted, plus more, not melted, for serving
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes.
  • Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.

TURNIP MASH



Turnip Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 3 pounds turnips. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and top with crumbled cooked bacon.
  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MASHED TURNIPS AND SAGE



Mashed Turnips and Sage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

4 large turnips, peeled and cubed
1 large russet potato, peeled and cubed
3 tablespoons butter
2 shallots, chopped
2 tablespoons chopped fresh sage
1 cup milk
Kosher salt and freshly ground pepper

Steps:

  • Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
  • In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
  • Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

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