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Roasted Garlic Potato and Turnip Mash


Slightly sweet and peppery turnips hold their own in this extra-creamy mash, adding a welcome hit of flavour to the classic comforting side. Make it ahead and simply pop the dish in the oven to reheat before your meal.

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Rate this recipe 4.8/5 (4 Votes)


  • 1 head garlic
  • 1 tsp olive oil
  • 8 large yellow-fleshed potatoes, peeled and cut in 3/4-inch chunks
  • 3 large white turnips,peeled and cut in 3/4-inch chunks
  • 3/4 cup sour cream
  • 1/3 cup butter
  • 3 green onions, sliced
  • 1-1/4 tsp each salt and pepper


Servings 12
Preparation time 35mins
Cooking time 60mins
Adapted from


Step 1

Slice off top third of garlic head to expose cloves; drizzle with oil. Wrap in foil; bake in 375 F (190 C) oven until tender and golden, about 45 minutes. Let cool. Squeeze out cloves into bowl; mash until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Meanwhile, in large pot of boiling water, cook potatoes for 7 minutes. Add turnips; cook until potatoes and turnips are tender, about 10 minutes. Drain; return to pot.

Mash potato mixture with garlic, sour cream, butter, green onions, salt and pepper until smooth. (Make-ahead: Spoon into 13- x 9-inch/3 L baking dish. Let cool to room temperature; cover and refrigerate for up to 24 hours. To reheat, let stand at room temperature for 1 hour; cover with foil and bake in 375 F/190 C oven for 1 hour.)


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