Mashed Turnips & Potatoes with Roasted Garlic

Mashed Turnips & Potatoes with Roasted Garlic

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From: Diabetic Living Magazine, Winter 2020

Replacing some of the potatoes with turnips gives this mash a slightly sweet flavor that pairs well with sharp Parmesan. You can also substitute goat cheese, blue cheese, or Cheddar.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 head garlic
  • 1 teaspoon olive oil
  • 2 pounds red potatoes, cut into wedges (see Tip)
  • 1 pound turnips, peeled and cut into chunks (see Tip)
  • ½ cup 2% milk
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon ground pepper


  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.
  3. Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.
  4. Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.
  • Tip: Cut potatoes and turnips into equal-size pieces to ensure even cooking.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 141 calories; 3 g fat(2 g sat); 3 g fiber; 25 g carbohydrates; 5 g protein; 31 mcg folate; 7 mg cholesterol; 4 g sugars; 137 IU vitamin A; 24 mg vitamin C; 91 mg calcium; 1 mg iron; 284 mg sodium; 676 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings:

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