Roasted Garlic Mashed Turnips & Potatoes


Roasted Garlic Mashed Turnips & Potatoes

Roasted Garlic Mashed Turnips & Potatoes

Replacing some of the potatoes with turnips gives this mash a slightly sweet flavor that pairs well with sharp Parmesan. You can also substitute goat cheese, blue cheese, or Cheddar.
Total Time 1 hr 5 mins
Course Side Dish
Servings 8


  • 1 head Garlic
  • 1 tsp Olive oil
  • 2 lbs Red Potatoes (cut into wedges)
  • 1 lb Turnips (peeled and cut into chunks)
  • 1/2 cup 2% milk
  • 1/2 cup Grated Parmesan cheese
  • 1 tbsp Chopped Thyme
  • 1 tbsp Chopped Chives
  • 2 tbsp Butter
  • 1/2 tsp Salt
  • 1/2 tsp Ground pepper


  • Preheat oven to 375 degrees F.
  • Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.
  • Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.
  • Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.


Recipe courtesy of Eating Well
Source: Diabetic Living Magazine, Winter 2020

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