Garlic Mashed Turnips Recipe
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Jump to RecipeGarlic mashed turnips are the perfect low carb potato substitute for your holiday table! Creamy and garlicky, a perfect keto holiday side dish.
A delicious recipe for turnips that is family-friendly and will be loved by all.
Mashed garlic turnips are a great way to enjoy a lower carb alternative to potatoes. While turnips are mostly a fall crop, you can find them in the supermarket all year round.
We grew turnips for the first time this year in our garden, and we got a ton of them. These garlic mashed turnips are excellent alongside any protein, especially as a vegetarian side dish for Thanksgiving or Christmas.
These Garlic Mashed Turnips Are:
- Creamy
- Buttery
- Loaded with Flavor
- Sweet
- Earthy
- Vegetarian, Gluten Free, and can be made vegan with a few easy swaps
- A great keto Thanksgiving side dish
Turnips are a naturally low carbohydrate root vegetable, which can be cooked in a variety of ways. You can roast them, boil them, and mash them… which is what we did! I used an immersion blender to ‘mash’ the turnips as I found it easier than using a hand held masher. The result? I totally creamy, rich mashed turnip that was excellent to eat with gravy… just like mashed potatoes!
This recipe goes hand-in-hand with my post yesterday: vegan mushroom gravy! The bright and herby gravy would be absolutely DELISH on these turnips, you can check out the post here.
What’s In These Garlic Mashed Turnips?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Turnips: I used about 3lbs that we grew in our garden this year, but any store bough variety will work as well.
- Garlic: For the bright bold garlic flavor that is a classic in mashed potatoes. If you don’t have fresh garlic, this jarred organic garlic has great flavor is a really nice time saver!
- Half & Half: For creaminess and to make these turnips #extra
- Butter: also for flavor and extra richness, melt-in-your-mouth good. If you don’t have butter on hand, I swear by this powdered butter (seriously!) it’s great to have on hand for baking or cooking, and you can skip a trip to the store.
- Garlic Salt: to give the turnips another little burst of garlic flavor
- Olive oil for a little extra creaminess in the turnips. I use olive oil which has a really nice flavor and taste… it’s inexpensive so I stock up on this stuff which is a great value for the quality of oil.
- Green Onions: to top!
How Do I Make These Garlic Mashed Turnips?
- In a large pot, add the chopped turnips and garlic and pour just enough water to cover. Bring to a boil, and cook for about 30 minutes until fork tender.
- Drain turnips and garlic and return them to the pot. Add the half and half, butter, and garlic salt. Mash with a potato masher for a chunkier texture, or with an immersion blender for a smoother texture.
- Top with green onions and enjoy!
Dietary Modifications
To make these mashed turnips vegan, just substitute cashew cream for the half and half (or a non-dairy milk), and a plant-based butter for the real butter.
Other Holiday Recipes You’ll Love!
Family Recipe: Classic Deviled Eggs (Keto, Paleo, Low Carb)
Creamy Baked Carrots with Garlic (Vegetarian, Vegan & GF Options)
Seasonal Roasted Root Vegetables with Lemon Caper Vinaigrette (Vegan, Gluten Free)
Instant Pot Garlic Mashed Potatoes (Vegan, Gluten Free, Dairy Free)
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
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Garlic Mashed Turnips
Ingredients
- 3 pounds turnips peeled and chopped into 1 inch pieces
- 6 cloves garlic
- 1/2 cup half & half
- 2 tablespoons butter
- 1/4 teaspoon garlic salt
- 2 green onions
Instructions
- In a large pot, add the chopped turnips and garlic and pour just enough water to cover. Bring to a boil, and cook for about 30 minutes until fork tender.
- Drain turnips and garlic and return them to the pot. Add the half and half, butter, and garlic salt. Mash with a potato masher for a chunkier texture, or with an immersion blender for a smoother texture.
- Top with green onions and enjoy!
Nutrition
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A new great vegetable for me