Creamy potato & turnip mash

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15 min


8 cups (2 L)

* PLUS Cooking time: 22 minutes


  • 5 large potatoes
  • 2 large turnips
  • 1/2 cup milk
  • 4 garlic cloves , minced
  • 3 tbsp butter
  • 1 1/2 tsp salt
  • 300-g log goat cheese , crumbled, or 250-g block cream cheese, cut into cubes
  • 1/2 cup chopped fresh coriander , parsley or basil (optional)


  • Peel potatoes and turnips. Cut potatoes into quarters and turnips into similar-size pieces. Place in a large saucepan. Cover with water. Cover and bring to a boil, then reduce heat to medium. Boil, partially covered, until fork-tender, 20 to 25 minutes.
  • A few minutes before potatoes are cooked, pour milk into a large measuring cup. Add garlic, butter and salt. Microwave on high until hot, 1 minute. Or place all in a small saucepan set over medium heat. Stir often until hot, 2 to 3 minutes.
  • When potatoes and turnips are fork-tender, drain well. Return to saucepan and set back on burner, but turn burner off. Using a potato masher, coarsely mash. Add hot milk mixture and cheese. Mash until as smooth as you like. Stir in fresh coriander.

Nutrition (per serving)

  • Calories
  • 260,
  • Protein
  • 10.2 g,
  • Carbohydrates
  • 27.3 g,
  • Fat
  • 12.7 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 659 mg.

This is a clever way to sneak a few of those requisite Thanksgiving turnips into the holiday meal. They blend beautifully with creamy spuds, and tangy goat cheese adds a satisfying richness to the dish.

Make Ahead

Prepare mash, but don’t add coriander. Cover with plastic wrap and refrigerate overnight. Reheat in microwave, on medium, stirring often. Then stir in fresh coriander.