Keto Mashed Turnips (Buttery, Creamy Potato Swap)

Mashed potatoes are not keto, not even close, but you can still get that same creamy comfort. Keto mashed turnips are buttery and rich, and turnips are usually genuinely cheap too.

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This is really a blank canvas. Add your favorite spices, herbs, or even cheese to build on the base flavor however you like.

Look for smaller, fist-sized turnips when shopping. Larger ones tend to be fibrous and woody, and you want smooth and creamy here, not stringy.

Chef Jenn’s Take on Keto Mashed Turnips

Shop for hard, not wrinkly bulbs with firm skin and a fresh-looking top where the greens were cut. Choose smaller, fist-size turnips over larger ones, bigger turnips tend to turn fibrous and woody, and you want this smooth and creamy, not stringy.

Trim the top and bottom, then peel with a vegetable peeler. Cut into 1-inch cubes and boil in salted water for 8 to 10 minutes, until very soft when pierced with a knife. Drain really well, wetter turnips make a soupier mash no matter how carefully you follow the rest of the recipe. Pulse the hot, well-drained turnips with the butter and cream in a food processor, or use a hand masher, until smooth and creamy.

If it turns out too wet anyway, transfer it to a nonstick skillet or pot over medium heat and stir continuously to evaporate some of the excess moisture.

Want more flavor? Chopped green onion, cheddar cheese, garlic powder, or a pinch of red pepper flakes for heat all make good additions to build on the base recipe.

What You’ll Love About Keto Mashed Turnips

• Ready in about 20 minutes, with just a handful of ingredients.
• A buttery, creamy mashed potato swap that’s genuinely affordable.
• A true blank canvas, easy to build on with herbs, spices, or cheese.

Ingredients

• Turnips – Smaller, fist-size bulbs, peeled and diced. Larger turnips turn fibrous and woody.
• Heavy whipping cream – Full fat.
• Salted butter – Adds richness.
• Salt and pepper – To taste.

How to Make Keto Mashed Turnips

Scroll down for the full recipe card with exact measurements and printable instructions.

Peel the turnips and dice into 1-inch cubes. Boil the turnips in salted water for 8 to 10 minutes, or until very soft when pierced with a knife.

Drain the turnips well. Add the hot turnips, butter, and heavy whipping cream to a food processor, and pulse until creamy and smooth.

Add salt and black pepper if desired, and serve.

Make It A Meal

Anything with a sauce or gravy pairs well here, like Cajun Salmon with Shrimp & Cream Sauce or Mustard-Glazed Pork Loin. It’s also great with a big, flavorful meat like Garlic Steak & Mushrooms.

For another mashed vegetable side, Mashed Cauliflower is worth trying too.

Storage

This can be frozen, though it tends to be more watery once thawed. If you do freeze it, thaw fully and reheat in a nonstick skillet over medium heat, stirring to evaporate the excess liquid. This is genuinely best enjoyed fresh.

Frequently Asked Questions