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


Recipe Summary

1 hr 5 mins
25 mins


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

3/4 cup
141 calories; protein 4.6g; carbohydrates 24.6g; dietary fiber 3.1g; sugars 4.4g; fat 3.2g; saturated fat 1.5g; cholesterol 7.2mg; vitamin a iu 137.1IU; vitamin c 23.8mg; folate 30.6mcg; calcium 91.4mg; iron 1.2mg; magnesium 36.3mg; potassium 676mg; sodium 283.8mg.