Creamy Turnip-Potato Purée



  • 2 pounds turnips, peeled and cut into 2-inch pieces
  • 1 pound Russet potatoes, peeled and cut into 2-inch pieces
  • 2 garlic cloves, crushed
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup light sour cream
  • 1/4 cup chopped fresh chives
  • 3 tablespoons prepared horseradish, drained
  • 2 teaspoons sugar


1. Place turnips, potatoes, and garlic in a 5-quart pot. Cover with cold water to 2 inches above the vegetables; bring to a boil. Add salt; simmer, uncovered, until tender (about 15 minutes).

2. Drain the vegetables in a colander; return to pot. Cook over medium heat to remove excess water, stirring well (about 5 minutes). Stir in the remaining ingredients; mash with a potato masher until smooth. Transfer mixture to a serving dish.

    Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.
  • Yield: 8 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 91
Fat per serving: 1g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 19g
Fiber per serving: 3g
Cholesterol per serving: 3mg
Iron per serving: 1mg
Sodium per serving: 228mg
Calcium per serving: 49mg

Good to Know

Turnips are a starch vegetable like potatoes with two-thirds less calories. This light and fluffy puree could fool any mashed potato lover.