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–+ servings

Mashed Carrots and Turnips

Print Recipe
Creamy mashed turnips and carrots made with butter and simple seasonings. A comforting, easy root vegetable mash perfect for holidays or weeknight dinners.
Course sides
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 184
Author Ronda Eagle | Kitchen Dreaming

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

  1. Peel and cube carrots and turnips evenly.
  2. Boil until fork-tender, about 15–20 minutes.
  3. Drain thoroughly to prevent watery mash.
  4. Mash with butter and seasonings until creamy.
  5. Adjust texture with a splash of milk if needed.
  6. Smaller, younger turnips taste milder.
  7. Drain well before mashing to avoid excess moisture.
  8. For extra smooth texture, use an immersion blender briefly.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 336mg | Potassium: 657mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19299IU | Vitamin C: 31mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 16µg | Calcium: 82mg | Folate: 42µg | Iron: 1mg | Zinc: 1mg