Mashed Carrots and Turnips
Creamy mashed turnips and carrots made with butter and simple seasonings. A comforting, easy root vegetable mash perfect for holidays or weeknight dinners.
Ingredients
- 1 pounds carrots , peeled and sliced into large chunks
- 1 medium rutabaga , peeled and diced
- 1/4 cup butter , cubed
- 1/4 teaspoon salt or more to taste
- 1/8 teaspoon pepper or more to taste
Instructions
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
- Drain and mash. Add the butter, salt and pepper to taste.
Notes
- Peel and cube carrots and turnips evenly.
- Boil until fork-tender, about 15–20 minutes.
- Drain thoroughly to prevent watery mash.
- Mash with butter and seasonings until creamy.
- Adjust texture with a splash of milk if needed.
- Smaller, younger turnips taste milder.
- Drain well before mashing to avoid excess moisture.
- For extra smooth texture, use an immersion blender briefly.