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. Source: Diabetic Living Magazine, Winter 2020

Andrea Kirkland M.S., RD


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • 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.

  • 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.

  • 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 Facts

141 calories; 3.2 g total fat; 1.5 g saturated fat; 7 mg cholesterol; 284 mg sodium. 676 mg potassium; 24.6 g carbohydrates; 3.1 g fiber; 4 g sugar; 4.6 g protein; 137 IU vitamin a iu; 24 mg vitamin c; 31 mcg folate; 91 mg calcium; 1 mg iron; 36 mg magnesium;