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Mashed Turnips and Potatoes


Recipe Notes

  • Try with parsnips instead of turnips.


½ pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
¼ cup light sour cream or buttermilk
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder


  1. Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
  2. Drain vegetables and mash.
  3. Stir in sour cream, salt, pepper and garlic powder. Serve hot.
  4. Refrigerate leftovers within 2 hours. 


  • Try with parsnips instead of turnips.
Photo of Mashed Turnips and Potatoes
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 3 cups
Nutrition Facts: View Label


Doubled this recipe using 1/4 cup of both light sour cream and buttermilk as I couldn't decide which to use. Turned out great and everyone loved it!