This recipe is a special tribute to my grandma, whom I call NeNe! It is also my contribution to Grandma’s Best Recipe Collab on Instagram. The collaboration is hosted by food photographer Anna Janecka and blogger Alessandra at A Modo Mio.
When I joined the collab, it was hard for me to narrow down what recipe I wanted to recreate. I have so many favorite dishes and meals that NeNe makes. After I finally decided to narrow down to her mashed root vegetables, I gave her a call. NeNe gave me great tips and shared, “I like mixing things like rutabagas or turnips in with my potatoes to give it a different taste.”
Learning From My Grandmother
“The elders are the history and mirror of the living past. Study them to brighten your life and future.”
― Ehsan Sehgal
Making mashed turnips and potatoes is a simple process, and the results are flavorful. According to my NeNe, you “just treat the turnips the same way you would the potatoes.” You start by boiling diced potatoes and diced turnips together until they are tender enough to be pierced with a fork. After draining the vegetables, you mash them with milk, butter, and season them to taste.
The recipe below is my version of my grandmother’s side dish. In mine, I add lots of melted unsalted butter. I also mix in garlic powder and fresh herbs. Instead of using Russet Potatoes, I use Yukon Gold. She encouraged me to take the basics and make them my own. It’s a very versatile recipe. That’s one of my favorite things about NeNe- she is always encouraging and rooting for me to do my own thing!
Why Cook Turnips and Potatoes Together
Turnips and potatoes are like garden cousins—similar in texture, but each brings something unique to the table. Potatoes offer creamy, starchy comfort, while turnips add a subtle peppery bite that cuts through the richness.
When mashed together, they create a well-balanced dish that’s both hearty and slightly tangy. It’s a beautiful mix of flavors and textures. Perfect for cooks who love building layers of flavor from simple, rustic roots.
Make It Your Own: Mashed Turnip and Potatoes Variations to Try
Once you’ve mastered the basics, this mash becomes a canvas for creativity. Try mixing it up with any of these variations:
- Root Swap: Substitute part of the turnips or potatoes with parsnips, rutabaga (another favorite of my grandmother’s), or celery root for an earthy twist.
- Herb Boost: Stir in fresh thyme, chives, or sage.
- Garlic Lovers: Fold in roasted garlic or a splash of garlic-infused oil.
- Dairy-Free Option: Use olive oil and oat milk as substitutes for butter and cream.
- Indulgent Touch: Swirl in a dollop of crème fraîche or browned butter for extra depth and creaminess.
Each of these adds a new layer while staying true to NeNe’s comforting, nostalgic roots.
Where to Buy Turnips
Turnips are widely available year-round, but they truly shine in the cooler months when their flavor is at its sweetest and most tender. Most major grocery stores carry them, but for the freshest picks, check out your local farmers’ markets.
In Lexington, the Lexington Farmers Market and Black Soil KY are excellent spots to find seasonal root vegetables from local growers. If you’re venturing out for a weekend drive, keep an eye out for roadside stands in surrounding counties—some of the best turnips come from right down the road.
All in All
I truly enjoyed participating in this collaboration. Making mashed turnips and potatoes is easy, and the result is a flavorful side dish that the whole family can enjoy. My husband and sons love this dish as much as I do!
Talking with my grandmother is always fun, but it feels extra special discussing food topics, knowing that most of her recipes are passed down through memory. My time spent with her is priceless. Time spent with loved ones is invaluable, and family recipes are truly unique. I encourage you to sit down with your family, engage in conversation over food, or learn a family recipe.
Mashed Turnips and Potatoes
Ingredients
- 1 1/2 pounds Turnips peeled and diced
- 1 pound Yukon Gold Potatoes peeled and diced
- 5 Tablespoons Unsalted butter melted
- 1/2 Cup Hot Milk
- 1/2 Tablespoon Chopped Fresh Herbs Finely chopped. I used a combo of thyme, rosemary and sage.
- 1/4 Teaspoon garlic powder
- salt and pepper (to taste)
Instructions
- In a medium sized pot, boil the diced turnips and diced potatoes until fork-tender. Drain well.
- Mash the drained vegetables to your desired consistency.
- Stir in the hot milk, melted butter and chopped herbs. Season with salt and pepper to your taste. Serve warm and enjoy.
Notes
This was delicious! We love mashed turnips and adding them to mashed potatoes is genius. Best of both worlds.
Looks yummy!!! Will try it for sure ….