Creamy Mashed Turnips
This creamy keto mashed turnips recipe is a flavorful, low-carb side dish that rivals mashed potatoes. Blended with butter, cream cheese, and herbs, it creates a rich, smooth, and satisfying mash with only 8g carbs per serving. Perfect for everyday meals, holiday gatherings, or pairing with hearty mains, this dish is both comforting and nutritious.
Equipment
- 1 large stockpot (for boiling turnips)
- 1 skillet (for sautéing onions and garlic)
- 1 blender or food processor (for mashing)
- 1 sharp knife (for chopping turnips and onions)
- 1 cutting board
- 1 Mixing Spoon
- 1 airtight container (for storage)
Ingredients
- 2 pounds turnips peeled and cut into chunks
- 2 cups water for boiling
- 6 tablespoons unsalted butter melted and divided
- 1 medium yellow onion diced
- 2 tablespoons fresh herbs minced (rosemary, thyme, sage, oregano, or a mix)
- 3 cloves garlic minced
- 2 ounces heavy whipping cream
- 6 ounces cream cheese softened
- 5 ounces shredded cheese such as smoked gouda
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- Extra butter and herbs for garnish
Instructions
- Prepare the turnips for cooking: Start by peeling the turnips completely to remove any tough outer skin, which can be slightly bitter. Cut the turnips into evenly sized chunks, roughly 1–2 inches each, to ensure uniform cooking. Place the chopped turnips in a large stockpot, pour in the water, and add a generous pinch of salt. Salting the water at this stage allows the turnips to absorb flavor as they cook.
- Cook the turnips until tender: Bring the pot of turnips and water to a rolling boil over medium-high heat. Reduce the heat slightly to maintain a gentle boil, and cook until the turnips are fork-tender, about 15–20 minutes. Check doneness by piercing one piece with a fork; it should slide in easily. Once cooked, carefully drain the water and set the turnips aside to cool slightly while preparing the flavor base.
- Build the onion and herb mixture: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and a pinch of salt, cooking for about 5 minutes until the onions become soft and translucent with lightly golden edges. Stir in the minced garlic and fresh herbs, cooking for an additional minute until fragrant. Remove the skillet from heat and set aside to cool.
- Blend turnips for a smooth texture: Transfer the cooked turnips into a blender or food processor. Add the heavy cream and 2 tablespoons of melted butter. Start blending on low speed and gradually increase to high until the mixture becomes smooth. Scrape down the sides of the blender as needed to ensure no chunks remain, achieving a creamy consistency.
- Incorporate cream cheese and remaining butter: Add the softened cream cheese and the remaining butter to the blender. Blend again until the cream cheese is fully incorporated and the mash achieves a velvety texture. This step creates the rich, luxurious mouthfeel reminiscent of classic mashed potatoes.
- Add onion, garlic, herbs, and cheese: Add the sautéed onion, garlic, and herbs mixture along with the shredded cheese. Blend or pulse until everything is evenly combined, creating a smooth mash with specks of herbs. Taste and adjust with salt and pepper according to your preference. Blend briefly once more to distribute the seasoning evenly.
- Adjust consistency and final seasoning: If the mash is too thick, add a splash of cream to loosen it. If it’s too thin, add more shredded cheese and blend until desired texture is achieved. Conduct a final taste test, adjusting salt and pepper as needed to account for the saltiness of the cheese used.
- Serve and garnish: Transfer the mashed turnips to a serving bowl. Smooth the surface with a spoon and create a swirl in the center. Add a pat of butter to melt over the top and sprinkle with fresh herbs for presentation. Serve immediately with your choice of main dishes, such as roasted meats or keto-friendly entrees.
- Store leftovers properly: Allow leftover mash to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat or in short microwave intervals, stirring frequently. Add a small amount of cream if needed to restore the creamy texture.
Notes
- Fresh herbs can be substituted with approximately 1 teaspoon of dried herbs if fresh are unavailable.
- Salting the water generously when boiling turnips enhances their flavor from the inside out.
- Always taste and adjust salt after adding cheese, as cheeses vary in salt content.
- You can use a hand masher, immersion blender, food processor, or standard blender depending on your preferred texture.
- Onion and garlic are optional; dried seasonings can replace them if needed.
- This recipe works well with a variety of cheeses, including cheddar, gouda, or mozzarella, for different flavor profiles.
