To Mash Turnips


  • Turnips, weighed after they are pared, 3 lbs.:
  • dried 5 to 8 minutes.
  • Salt, 1 teaspoonful
  • butter, 1 oz. to 1Β½ oz.
  • cream or milk, nearly Β½ pint: 5 or 6 minutes.


Split them once or even twice should they be large after they are pared; boil them very tender, and press the water thoroughly from them with a couple of trenchers, or with the back of a large plate and one trencher. To ensure their being free from lumps, it is better to pass them through a cullender or coarse hair-sieve, with a wooden spoon; though, when quite young, they may be worked sufficiently smooth without this. Put them into a clean saucepan, and stir them constantly for some minutes over a gentle fire, that they may be very dry; then add some salt, a bit of fresh butter, and a little cream, or in lieu of this new milk (we would also recommend a seasoning of white pepper or cayenne, when appearance and fashion are not particularly regarded), and continue to simmer and to stir them for five or six minutes longer, or until they have quite absorbed all the liquid which has been poured to them. Serve them always as hot as possible. This is an excellent receipt; but the addition of a little good white sauce would render it still better.