There is nothing better than classic mashed potatoes but I am always looking for another creamy side dish as an alternative. Pureeing turnips with just the right ingredients makes this humble veg so delicious, I even get my kids to eat them. This dish goes really well with everything from pork to chicken and, in the winter, crispy seared fish.


  • 3 large turnips, peeled and cut into uniform chunks
  • 1 quart milk
  • 3 fresh thyme sprigs
  • 1 garlic clove, peeled and gently smashed with the side of a knife
  • ½ cup (1 stick) unsalted butter, cut into small cubes
  • Kosher salt and freshly ground black pepper


Combine the turnips, milk, thyme, and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender; the tip of a paring knife should go through without resistance.

Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper, and puree until smooth. Add more of the liquid if necessary. Serve hot.