Mashed Turnips and Russet Potatoes

Yield 4-6 servings


  1. Trim and peel 8 or 9 medium-size turnips and cut into bite-size cubes. Place in a large saucepan with lightly salted water to cover and simmer until just tender–that is pierced with a sharp knife, about 25 minutes.
  2. Add 3 medium russet potatoes peeled and cut into bite-size cubes and continue cooking until very tender, about 15 more minutes.
  3. Drain the saucepan and mash the turnips and potatoes with a potato-masher or pass through a food mill into a large bowl. Add 4 tablespoons of unsalted butter and salt and pepper to taste. Whisk in 3 tablespoons of sour cream.
  4. Return puree to saucepan and cook over low heat for 2 to 3 minutes, stirring constantly, until the puree thickens.
  5. Garnish or fold in 3 tablespoons of minced fresh chives and serve hot.


This dish can be served with roast or meatloaf.

Courses Side Dish

Recipe by Harvest to Table at