Turnip Potato Mash

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This recipe is a great way to incorporate other vegetables into familiar mashed potatoes. You may also use parsnips, celery root, or cauliflower.


  • 1 pound turnips, peeled, rough chop
  • 1 pound potatoes, peeled, rough chop
  • 4 cups vegetable stock or water
  • 1/2 cup milk, 1%
  • 1 1/2 teaspoons white vinegar
  • 2 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 2 sprigs fresh rosemary, chopped
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper


  1. Gather all ingredients and equipment.
  2. Place chopped parsnips and potatoes in a pot with cold stock or water, cover, and bring to a boil. Cook until fork tender.
  3. While vegetables are boiling, add the vinegar to the milk to create buttermilk.
  4. When vegetables are done cooking, strain, and reserve liquid. Place all ingredients, minus the reserved liquid, into a blender or food processor. Process until smooth and creamy. Add reserved liquid as necessary if the puree is too dry.

NOTE: Do not over process the ingredients or the starch from the potatoes will make everything gummy.

Source: FoodShare’s Culinary Medicine Kitchen