Turnip and Potato Mash
Creamy mash with a mild, peppery edge from turnip. Two parts potato to one part turnip keeps it smooth. 15 minutes of prep, 20 minutes of cooking. Jump to recipe.
- Prep15 min
- Cook25 min
- Serves4
In season Mar to Jul. Vegetarian.
Illustration generated with AIThe recipe
Turnip and potato mash
Creamy mash with a mild, peppery edge from turnip. Two parts potato to one part turnip keeps it smooth. 15 minutes of prep, 20 minutes of cooking. Jump to recipe.
- Prep 15 min
- Cook 25 min
- Total 40 min
- Serves 4
- Makes Serves 4 as a side
- In season Mar to Jul
- Diet Vegetarian
Ingredients
- 600 g potato, starchy, such as Sebago, peeled and cut into 3 cm pieces
- 300 g turnip, peeled and cut into 3 cm pieces
- 1 tsp salt, for the cooking water
- 40 g butter
- 80 ml milk, warm
- 1 pinch ground nutmeg (optional)
- salt, for seasoning, to taste
- black pepper, freshly ground, to taste
Method
- Put the potato and turnip in a large saucepan, cover with cold water and add the salt.
- Bring to the boil over high heat, then reduce to a steady simmer.
- Cook for 15 to 20 minutes, until a knife slides into the turnip and potato with no resistance. (20 min)
- Drain well in a colander. Leave the vegetables to steam dry for 3 minutes. (3 min)
- Return the vegetables to the warm pan. Mash with a potato masher until smooth.
- Add the butter and warm milk, and mash again until combined.
- Season with the nutmeg if using, plus salt and pepper to taste. Serve hot.
Equipment
- Large saucepan
- Colander
- Potato masher
Tips
Cut turnip and potato to the same size so they finish together.
Steam the vegetables dry after draining. Wet turnip makes a loose, watery mash.
Warm the milk before adding it. Cold milk cools the mash and makes it gluey.
Mash by hand. A food processor turns potato starch to glue.
If the mash is thin, put it back over low heat and stir for a few minutes.
Storage
Keep in a sealed container in the fridge for up to 3 days. Reheat in a saucepan with a splash of milk, or in the microwave, stirring halfway.
Freezing
Yes, it freezes for up to 2 months, though the texture can turn slightly grainy. Thaw in the fridge and reheat with a little milk and butter.
Make ahead
Make up to 2 days ahead. Reheat gently on the stove with a splash of milk and a little extra butter, stirring until smooth and hot.
Substitutions
Use olive oil and unsweetened plant milk for a dairy-free mash. Swap half the turnip for swede for a sweeter result. Stir through a spoonful of wholegrain mustard.
Updated 15 Nov 2026
Spotted a mistake? Tell us
Rate it
One email a month
What is in season in Australia and what to cook with it, plus one idea for using up what is piling up.
Why this works
**Two parts potato to one part turnip.** Potato gives body and starch. Turnip adds a mild, peppery flavour and a little sweetness. More turnip than this makes the mash watery and sharp.
**Steaming dry.** Turnip holds more water than potato. A few minutes in the colander lets steam carry it off, so the butter and milk go into the mash instead of getting diluted.
**Hand mashing.** A masher keeps the starch intact. A blender or processor breaks it open and makes the mash gluey.
**Warm milk and butter.** They blend in smoothly without cooling the vegetables.
Questions
Why is my turnip mash watery?
Turnip holds a lot of water. Drain the vegetables well, then leave them in the colander to steam dry for a few minutes before mashing. If it is still loose, stir it over low heat for 3 to 5 minutes.
Is turnip mash bitter?
It can be if the turnips are large or old. Use small to medium turnips and peel them well. Mixing them with twice as much potato softens the flavour, and a little butter and nutmeg round it off.
Can I mash turnip on its own?
Yes, but it will be looser and sharper. Cook it until very tender, drain, steam dry and mash with plenty of butter. Adding one potato for every two turnips gives a smoother, milder result.
What potatoes are best for turnip mash?
Starchy or all-rounder potatoes, such as Sebago or Desiree. They break down into a fluffy mash. Waxy potatoes, such as Nicola, hold their shape and turn out denser and a little gluey.
From the editor
Food & Drinks Editor. Every recipe is checked for Australian measures and ingredients before it goes up, and again when we change it. How we review recipes
Spotted a mistake? Tell us and we will fix it and note the change here.
