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Garlic Mashed Turnips

Teresa Ambra
Garlic Mashed Turnips are outrageously delicious! This irresistible side dish includes bacon, a whole bulb of roasted garlic, cream cheese and seasonings that make it incredibly mouthwatering. It's a perfect side dish for special occasions like Easter, Christmas or Thanksgiving, but easy enough to serve for regular family dinners. If you've never tried turnips before, this is a fantastic way to enjoy them.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 8
Calories 133 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 colander
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • 1 cutting board or bread board
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 potato masher

Ingredients
  

  • 1 1/4 lbs. small turnips peeled and cubed, (larger turnips produce a bitter taste)
  • 1 bulb garlic roasted with garlic cloves removed and skins discarded
  • 4 slices bacon cut in one-inch pieces and crisp cooked
  • 2 to 4 tbsp. salted butter (see note below)
  • 1/4 cup half-and-half or heavy cream
  • 4 oz. cream cheese softened and cubed
  • 1/4 cup sour cream
  • 1/4 tsp. dried dill weed
  • 1/4 tsp. dried rosemary
  • 1/4 tbsp. fresh chives or 1/4 tsp. dried chives
  • 1/4 tsp. sea salt or more, if desired
  • 1/4 tsp. ground black pepper
  • 1 tsp. fresh parsley minced for garnish, if desired
  • water as needed

Instructions
 

  • Cut the top off a bulb of garlic and roast in oven or toaster oven for 30 minutes at 350º.
  • Remove from oven and cool before removing garlic from peels.
  • Place bacon in a Dutch oven and cook over medium heat until crisp-cooked.
  • Remove bacon to a paper towel-lined plate to drain.
  • When cooled, crumble bacon and set aside.
  • Add the peeled and cubed turnips to the bacon drippings in Dutch oven.
  • Fill with water until turnips are covered.
  • Cover with lid and bring mixture to a boil.
  • Reduce heat and simmer turnips about 10 minutes, or until turnips are fork tender.
  • Drain in colander.
  • Return turnips to Dutch oven.
  • Add butter, cream, cream cheese, sour cream and garlic.
  • Mash down with a potato masher until completely smooth.
  • If necessary, use a hand-held electric mixer and beat turnips until smooth and creamy.
  • Add bacon, dill weed, rosemary, chives, salt and pepper.
  • Stir until well combined.
  • Sprinkle fresh, minced parsley on top, if desired. 

Notes

NOTE: I used 5 turnips.
 
NOTE: While I used 4 tablespoons of butter, I think two tablespoons would satisfy without having the extra calories.
 
NOTE: When you're adding the dairy (particularly butter, sour cream and half-and-half), start with less and add more as needed. Turnips come in all shapes and sizes. It's better to add more dairy if you need it, rather than to cause the side dish to become soupy with too much dairy added because your turnips are not as large as mine were when crafting the recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 133kcalCarbohydrates: 7gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 24mgSodium: 311mgPotassium: 230mgFiber: 1gSugar: 4gVitamin A: 262IUVitamin C: 16mgCalcium: 95mgIron: 0.5mg
Keyword bacon, cream cheese, garlic, side dish, turnips, vegetable
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