Recipe

Earthy Turnip Mash With Garlic Brown Butter

A savory, satisfying turnip side that tastes like cozy mashed potatoes with a brighter, earthier edge and nutty garlic brown butter on top.

By Matt Campbell

•

4.8

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Turnips get a bad rap. Mostly because a lot of us met them the wrong way: watery, boiled into submission, and tasting like a root vegetable that has given up on joy. This recipe is the opposite. We are going for creamy, savory, and actually satisfying, with a little browned butter magic that makes you pause mid-bite and reassess your whole relationship with turnips.

Think of this as mashed potatoes’ earthier cousin that went on a hike, came back with better seasoning, and now insists on being invited to dinner. The method is simple: boil until tender, steam-dry so the mash stays thick, mash with butter and dairy, then top with garlic brown butter for nutty richness. Accessible ingredients, clear steps, and plenty of room to taste as you go.

Why It Works

Earthy but balanced flavor: Salting the water seasons the turnips from the inside, and finishing with lemon and rich dairy helps the flavor taste rounded and lively.
Ultra creamy texture: A quick steam-dry after draining plus warm dairy helps prevent that watery mash situation.
Big payoff topping: Garlic brown butter adds nutty depth and makes the whole dish taste restaurant-level with almost no extra effort.
Weeknight friendly: One pot and one skillet (plus a colander for draining), and you are done in under an hour.

Pairs Well With

Storage Tips

Refrigerate: Let the mash cool, then store in an airtight container for up to 4 days for best quality. Store the garlic brown butter separately if you can, so it stays punchy and aromatic.

Reheat: Warm in a saucepan over medium-low with a splash of milk or broth, stirring often. Microwave works too, but do it in short bursts and stir between rounds.

Make it crispy: My favorite leftover move is to press the mash into a thin layer in a skillet with a little butter or oil and let it brown until the bottom gets crisp. Flip in sections like you are making rustic hash browns.

Freeze: You can freeze it for up to 2 months for best quality, but the texture can loosen a bit when thawed. Reheat gently and whisk in a little extra butter to bring it back.

Common Questions

Do turnips taste like potatoes?

Not exactly. Turnips are more earthy and slightly peppery. This mash scratches the same cozy itch as mashed potatoes, but tastes brighter and lighter, especially with the lemon finish and brown butter on top.

How do I keep turnip mash from getting watery?

Three things help a lot: salt the cooking water, drain really well, and after draining, return the turnips to the hot pot for 1 to 2 minutes to steam off excess moisture. Also, add warm milk or cream, not cold.

What kind of turnips should I use?

Standard purple-top turnips work great here. They are a little more assertive and can lean peppery, which is why the butter and lemon matter. Small hakurei (Japanese) turnips are sweeter and milder and may cook a bit faster. Either way, cut the pieces evenly so they finish at the same time.

Can I make this dairy-free?

Yes. Use olive oil or plant butter in the mash and swap the milk for unsweetened oat milk or a little warm vegetable broth. For the topping, brown plant butter if it is designed for sautéing, or do a garlic olive oil drizzle instead.

Do I have to peel turnips?

If they are small and young, the skin is thin and you can leave some on. For larger turnips, peeling is worth it because the skin can be tougher and a little more bitter.

What if my turnips are bitter?

Bitterness is usually more about the turnips themselves (age, variety, storage) than the salt. The fix is balance. Add an extra tablespoon of cream, a pinch more salt, and a squeeze of lemon. If needed, stir in 1 teaspoon honey or maple syrup. It will not taste sweet, it just rounds the edges.

Can I use jarred minced garlic for the topping?

You can, but fresh garlic tastes cleaner and more aromatic here. Jarred garlic can be a little harsh and dull at the same time, which is impressively unhelpful. If you love a stronger garlic hit, use 2 cloves. If you want it softer, use 1 small clove.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot with lid
Colander
Potato masher or sturdy fork
Small skillet or saucepan for the brown butter
Microplane or garlic press (optional, but helpful)
Measuring cups and spoons

I started cooking turnips when I was in my “use what is cheap and in season” era, which is a polite way of saying I had more curiosity than grocery budget. The first batch I made tasted like warm radish water. Humbling.

So I treated turnips the way I would treat potatoes: salt, butter, and a little patience. Then I went one step further and poured garlic brown butter over the top because I am not here to suffer. That was the moment turnips stopped being a backup vegetable and became the thing people ask about. This mash is cozy, a little rustic, and exactly the kind of side dish that makes a regular Tuesday feel like a real dinner.

Earthy Turnip Mash With Garlic Brown Butter

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

2 pounds turnips (about 4 to 6 medium, purple-top or hakurei), peeled and cut into even 1-inch chunks
1 1/2 teaspoons kosher salt, plus more to taste
1/3 cup whole milk or half-and-half, warmed
3 tablespoons unsalted butter
2 tablespoons sour cream or plain Greek yogurt
1/4 teaspoon freshly ground black pepper, plus more to finish
1 to 2 teaspoons fresh lemon juice (optional but recommended)
Garlic brown butter topping
3 tablespoons unsalted butter
1 large garlic clove, finely grated or minced
1 tablespoon chopped parsley or chives
Pinch of flaky salt (optional)

Optional upgrades: 1/4 cup grated Parmesan, 1 teaspoon Dijon mustard, or a pinch of smoked paprika.

Instructions

Boil the turnips. Add turnips to a large pot and cover with cold water by about 1 inch. Add 1 1/2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer. Cook until very tender when pierced with a fork, about 15 to 18 minutes (small hakurei may finish a little sooner).
Drain and steam-dry. Drain turnips well in a colander, then return them to the hot pot over low heat for 1 to 2 minutes, stirring, to evaporate excess moisture. This helps prevent the watery mash situation.
Mash it smooth or rustic. Mash while the turnips are hot. Off heat, add 3 tablespoons butter and mash until melted. Stir in warmed milk, sour cream, black pepper, and lemon juice. Mash or stir until creamy. Taste and adjust salt. If you want it extra smooth, use an immersion blender briefly, blending just until smooth so it does not turn loose or gluey.
Make the garlic brown butter. In a small skillet over medium heat, melt 3 tablespoons butter. Cook, stirring often, until it foams, then turns amber-brown with nutty-smelling toasted specks, about 3 to 5 minutes (timing depends on your pan). Turn off the heat and stir in the garlic. Let it sizzle for 20 to 30 seconds from the residual heat so the garlic blooms but does not burn.
Finish and serve. Spoon turnip mash into a bowl. Drizzle the garlic brown butter over the top and sprinkle with parsley or chives and extra black pepper. Add a pinch of flaky salt if you like that little crunch.

Nutrition information is estimated.

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