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A dish of Potato Turnip Mash garnished with a sprig of thyme on a bed of colourful maple and oak leaves

Potato Turnip Mash

Since potatoes and turnips are of similar consistency, you can cook them together in the same pot. 

Many recipes that call for vegetables aren't exact in their measurements. I could weigh out how much potato or turnip I used, but the reality is that if my turnip is a little over or under, I’m just going to use it anyway. Cooking is an art, and much of what we do is by eye and by taste. Relax in the kitchen and go with the flow.

Category Vegetable
Keyword mashed potato, potato turnip mash, turnip
Author © Marlene Cornelis/Urban Cottage Life 2013

Ingredients

  • 2 medium Yukon Gold potatoes
  • 2 medium turnips
  • 4 tbsp butter
  • 1/3 cup milk (whatever type you prefer; I use 2%)
  • freshly ground black pepper, to taste
  • 1/2 tsp kosher salt
  • leaves from several sprigs of fresh thyme

How To Make This Recipe

  1. Peel and wash the potato and turnip and cut into about 1-inch cubes. Place them in a medium pot and cover with cold water. Cover and bring to a boil. Turn the heat down to low and cook until the vegetables are fork tender.

  2. Pour off the water, add the butter and let the pot sit covered for a few minutes. Using a potato masher, mash until all the potato and turnip is broken down. Add several grindings of black pepper and about half the salt. Pour in most but not all of the milk.

  3. Continue to mash until the mixture is more or less smooth, but with some lumps of turnip. Add more milk if needed to achieve the desired consistency. Taste and adjust the seasonings if required. Run a knife through the thyme leaves or simply rub them through your palms to release their wonderful aroma and stir them into the mash. 

  4. For presentation, garnish with a sprig of fresh thyme. (It's amazing how much cred you get for doing something simple like this.)