Old-Fashioned Mashed Turnips

Buttery mashed turnips with a little garlic and an optional brown butter and thyme finish. Add warm evaporated milk only if the mash needs loosening.

Course Side Dish

Cuisine American - Vintage

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 90kcal

Author Marye Audet-White

Ingredients

2 pounds turnips peeled and cut into 1-inch chunks
1½ teaspoons kosher salt for the cooking water plus more to taste
2 tablespoons salted butter
4 tablespoons evaporated milk optional, warmed, use only as needed (up to 4 tablespoons)
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 teaspoon fresh thyme chopped, optional, for garnish
2 tablespoons butter browned for optional garnish

Instructions

Bring a large pot of water to a boil and add 1½ teaspoons kosher salt. Add the turnips and return the water to a gentle boil. Reduce the heat and simmer until one of the largest pieces crushes easily all the way through when pressed with a fork. Start checking around 20 minutes. The timing depends on the turnips and the size of the pieces.
Drain the turnips well in a colander. Return them to the pot over low heat and stir gently for 1 to 2 minutes to cook off excess moisture.
Take the pot off the heat. Mash the turnips with the butter, black pepper, and garlic powder, or transfer them to a food processor and pulse with the butter and seasonings until they reach your preferred texture.
Check the texture before adding milk. If the mash is too thick, stir in warm evaporated milk 1 tablespoon at a time, using up to 4 tablespoons. If the mash is already the consistency you like, skip the milk.
Taste and adjust the salt and pepper. Spoon into a serving bowl and, if using, drizzle with brown butter and sprinkle with fresh thyme. Serve warm.

Notes

I used a food processor for the batch in the photos. I didn’t need any evaporated milk, possibly because my turnips still held a little water after draining. Drain them well and check the texture after mashing before you decide whether to add any milk.

Storage:

Refrigerate. Transfer the mashed turnips to a shallow, airtight container within 2 hours of serving and refrigerate for up to 4 days.

Freeze. Pack them in freezer-safe portions and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator. The mash may release a little water as it thaws. Give it a good stir as it reheats.

Reheat. Warm in a saucepan over low heat or in the microwave, stirring occasionally, until the turnips reach 165°F throughout. If the mash is too thick once it’s hot, stir in a splash of evaporated milk. Add the brown butter and thyme just before serving, if using.

Tips:

Cut the turnips into even pieces. Aim for about an inch so they cook at roughly the same rate. One oversized chunk can hold up the whole pot.
Pulse for the texture you want. I used a food processor for the batch in the photos. Short pulses let you keep a little texture. A potato masher works well if you like a chunkier mash.
Save the brown butter for the table. Make a few shallow swirls with the back of a spoon, then drizzle the butter over the top. Scrape in those toasted brown bits, too. That’s where the nutty flavor is.

Nutrition