Equipment
Ingredients
Root Vegetables
- 500 g potatoes, peeled and cut into 2cm cubes
- 500 g turnips, peeled and cut into 2cm cubes
Seasoning & Fat
- 80 g unsalted butter, cubed, room temperature
- 6 g kosher salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 252 kcal
- Protein
- 5 g
- Carbohydrates
- 24 g
- Fat
- 16 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 681 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 43 mg
- Potassium
- 763 mg
- Calcium
- 81 mg
- Iron
- 4.5 mg
- Magnesium
- 43 mg
- Phosphorus
- 86 mg
- Zinc
- 0.8 mg
- Vitamin A
- 137 mcg
- Vitamin C
- 41 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.8 mg
- Folate
- 41 mcg
- Water
- 222 g
Sources: USDA FoodData Central
Method
Place the peeled and cubed potatoes and turnips in a large pot. Cover with cold water by at least 2.5 cm (1 inch) and season the water generously with salt.
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until both vegetables are completely tender and can be easily pierced with a fork.
Drain the vegetables thoroughly in a colander. Return them to the hot, empty pot and set over low heat for 1-2 minutes to steam off excess moisture. Shake the pot occasionally to prevent sticking.
Remove from heat. Add the cubed butter, salt, and black pepper. Mash the mixture using a potato masher or pass through a ricer for a smoother consistency.
Taste and adjust seasoning if necessary. Serve immediately while hot.
Chef's Notes
- For an even richer flavor, you can brown the butter in a separate pan before adding it to the mash (Beurre Noisette).
- The ratio of turnip to potato can be adjusted; more potato yields a milder flavor, while more turnip increases the peppery bite.
- Using a food processor is not recommended as it can release too much starch from the potatoes, turning the puree gluey.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Texture may become slightly grainy; reheat gently with a splash of milk or water.
Reheating: Reheat on the stove over low heat, stirring frequently, or microwave in short intervals.
Troubleshooting
Puree is watery or soupy
Cause: Vegetables were not drained well enough or were not steam-dried after boiling
Fix: Place the puree back in the pot over low heat and stir constantly to evaporate excess liquid, being careful not to scorch the bottom
Prevention: Ensure you return the drained vegetables to the hot pot to evaporate surface moisture before mashing
Cultural Context
Root vegetable mashes are a staple of Northern European and North American autumn cuisine. This dish, often called 'Neeps and Tatties' in Scotland when served with haggis, was a practical way to make use of hardy storage crops during the colder months.
