Mashed potatoes aren’t keto – they’re not even low-carb – but you can still indulge with creamy goodness when you make Mashed Turnips!
Turnips are an easy and quick potato substitute, and they’re usually pretty cheap, so you can whip up some creamy goodness to go with your favorite pot roast or meal anytime!
Plus, this Mashed Turnip recipe is a blank canvas. Add your favorite flavors, spices, or even cheese to it to really amp up the flavor!
Hungry? Let’s get cooking!
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What Are Turnips?
Turnips are a root vegetable, and they’re loaded with nutrition and some studies have even shown them to aid in blood sugar control and may contain anti-cancer properties.
You can eat the root (bulb) and leaves of the turnip, though I don’t usually see turnip greens outside the Southern states. You can cook the turnip greens much like collard greens or even kale.
What you’re most likely to find is the common white and purple turnip bulb.
How to Select and Prepare Turnips
When you’re shopping for turnips, look for hard, not wrinkly bulbs. The skin should be firm and the top of the turnip bulb, where the greens were cut, should be fresh and not discolored.
Larger is not better!
Because turnips are a root vegetable, they can be fibrous and woody. The bigger the turnip, the more likely it is to be tough and woody. I like to pick smaller fist-size turnips.
Turnips need to be peeled before cooking, but you can make short work of that with a vegetable peeler. Just trim the top (stem end) and the bottom (root end) and then give it a peel, revealing the white flesh under the skin.
Ingredients to Make Mashed Turnips
Get ready for a huge list of ingredients – I’m just kidding! There’s just a handful of ingredients in this turnip mashed potato recipe.
- Heavy whipping cream
- Salt and pepper
How To Make This Mashed Turnip Recipe
- Cube and boil the turnip in salted water until very soft.
- Pop the well-drained turnips, butter, and heavy cream into a food process or get out your handy masher.
- Pulse (or mash) until smooth and creamy.
- Season with salt and pepper and serve!
Chef Jenn’s Tips to Make Mashed Turnips
These tips will help you make delish turnip mashed potatoes:
- Drain your turnips REALLY well. The wetter they are, the soupier your mash will be.
- If your mash is too wet, put it in a non-stick skillet or pot over medium heat and stir continuously to evaporate some of the moisture and to thicken up your mash.
- Want more flavor? Add some chopped green onions, cheddar cheese, garlic powder, or even a pinch of crushed red pepper flakes to add some heat.
What To Serve With Mashed Turnips
Anything with a sauce or gravy will pair well with this mashed turnip recipe, or when you’ve got a big, flavorful meat and don’t want your side dish to compete.
Finish your meal with this delish keto coffee cake!
Are Mashed Turnips Freezer Friendly?
Yes and no. You can freeze Mashed Turnips, but they tend to be more watery after thawing. If you do freeze them, thaw them and then reheat on the stovetop in a non-stick skillet or pot over medium heat to evaporate some of the liquid.
I prefer to eat this keto vegetable recipe fresh.
Nope, not even close because they’re way too high in carbs. But, you can mash cauliflower or turnip and get something close!
It really all depends on how big you cut the turnip. I cut them into 1-inch cubes and boil them for about 8 minutes. The key is to get the turnips VERY soft.
Yes! They’re high in fiber and naturally lower in carbs, making them a great keto choice.
Like This Keto Side Dish Recipe? Also Try:
SteP By STep Process
- Food processor
- 1 lb turnips peeled and diced
- 1/4 cup heavy whipping cream
- 2 tbsp salted butter
- 1/4 tsp salt
- Peel the turnips and dice them into 1-inch cubes.
- Boil the turnips in salted water for 8-10 minutes or until very soft when pierced with a knife.
- Drain the turnips well.
- Pop the hot turnips, butter, and heavy whipping cream into a food processor and pulse until creamy and smooth.
- Add salt and black pepper if desired, and serve.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more keto recipes? Check out these amazing keto casseroles or keto soups & chowders. Or, grab a spoon and dig into this amazing veggie-packed keto soup. Breakfast can also be tasty with dishes like this eggs Benedict. Don’t forget to check out the meal plans if you’re stuck for ideas!