Loaded Mashed Turnips ⋆

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These Loaded Mashed Turnips really showcase how a peppery, somewhat bitter vegetable can turn into an especially delicious side dish with just a few simple ingredients.

Loaded Mashed Turnips with bacon, cheese and chives in bowl.

Many people have experienced turnips as bitter and not particularly flavorful. And they can be when they are larger and older. But when you cook younger, smaller turnips and add some delicious add-ins like bacon, sour cream and chives, the turnips taste amazing!

Make them with a weeknight meal or at a Holiday dinner. Traditionally, my husband always had mashed turnips at every Holiday. But this version is now a family favorite. We also love Creamy Mashed Carrots, Maple Butternut Squash or Roasted Asparagus and Carrots served with a Roast Chicken or Turkey.

Ingredients

(not shown, unsalted butter)

Turnips, cheese, heavy cream, sour cream, chives, bacon, seasoning.

Ingredient Substitutions & Variations

Chives-Or use finely chopped scallions or shallots. I found regular white, yellow or red onion to be too strong.
Heavy cream- You can substitute half and half. Whole milk can be used but I think it is less rich and creamy.
Bacon- I use low sodium and finely chopped pancetta can also be used.
Colby Jack Cheese- I like the blend in this recipe. Feel free to use a cheddar or Monterey Jack or Havarti, which don't have flavors that are too overpowering.

What other vegetables can I mix with turnips?

Personally, this Mashed Turnip recipe is so good with all the add-ins, we loved it as is. But if you want to experiment, I have made a Mashed Carrot and Turnip recipe that came out very good. And here is a chart of some other suggestions:

Chart showing vegetables compatible with turnips.

How to Make Mashed Turnips

Step 1: Boil cubed turnips for 20 minutes until fork tender. Cook bacon in skillet. Crumble when cooled. Set aside.

Step 2: Drain turnips.

Step 3: Place turnips back into hot pot on stove to help dry the remaining water on turnips.

Sour cream added to Mashed turnips in pot.

Step 4: Add butter to pot and mash turnips with potato masher.

Cheese and bacon added to mashed turnips.

Step 5: Add bacon, sour cream, heavy cream, seasoning, cheese and chives.

Mashed Turnips with bacon, chives and cheese in bowl with rust napkin.

Step 6: Stir to combine all ingredients and garnish with additional cheese and chives, if desired.

Recipe Testing Tips

Choose smaller turnips if you can. I always peel them.
Because they have more water content, if overcooked or over-mashed (especially with a blender or food processor), they can become watery and mushy. So don't overcook them. Boil just under they are tender and a fork can easily go through them.
Drain very well.
Don't use a food processor or blender. Turnips will have better texture if you mash them by hand.

Frequently Asked Questions

If I add potatoes to the turnips, will they be done at the same time?

Turnips cook faster than potatoes, especially if the turnips are young or cut into small pieces.
Cut the potatoes into smaller cubes.
Add potatoes to boiling salted water first and cook for about 5-7 minutes.
(See chart above for cooking other vegetables with turnips.)

How can I prevent the turnips from being watery?

Don't overcook, drain really well. And I place them back in the hot pot on the burner (turned off) and let them sit for a few minutes. This allows any water to evaporate before I start adding butter and cream.

If you tried this recipe and enjoyed it, I'd love if you left a comment. Any recipe requests? Email me and I will try to come up with something delish.

Here are more side dishes to try: