Mashed Potatoes and Turnips with Sautéed Onions and Greens

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Mashed Potatoes and Turnips with Sautéed Onions and Greens
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Mashed Potatoes and Turnips with Sautéed Onions and Greens

Added by: on Nov 8th, 2010
While mashed potatoes and turnips sounds robust and wintry, this is a summer dish as much as a winter one. When your farmers' market offers bunches of sweet little turnips with their greens get two, you can't have too many greens. In winter, when you have storage turnips, use broccoli .. more >
Prep Time:
15 min
Cook Time:
1 h
Ready In:
1 h 15 min



Original Recipe Yield: 4 servings


  • 4 russet potatoes (about 2 pounds), peeled and chunked
  • 3/4 pound or more turnips (8 to 10 small summer turnips)
  • 1 sprig thyme
  • 1 dash of sea salt
  • 1 dash of freshly ground pepper
  • 1 (3 ounce) chunk of goat cheese and/or butter to taste (optional)
  • 1 tablespoon butter
  • 2 large onions (sliced about 1/4 inch thick)
  • 1 pound (more or less) turnip greens or broccoli rabe
  • 2 teaspoons olive oil
Nutrition Facts
Mashed Potatoes and Turnips with Sautéed Onions and Greens

Servings Per Recipe: 4

Amount Per Serving

Calories: 317

  • Total Fat: 5.9 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 7.7 mg
  • Sodium: 297.8 mg
  • Total Carbs: 62.1 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 8.8 g
  • Protein: 8.3 g
The following items or measurements are not included:
  • 1 (3 ounce) chunk of goat cheese and/or butter to taste (optional)

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Put the potatoes and turnips in a pot, cover with cold water, and add the thyme and 2 teaspoons salt. Bring to a boil and cook, uncovered, until soft, 20 to 25 minutes. Drain, then mash, adding cooking water if needed to thin the vegetables and the cheese and/or butter to taste. Taste for salt and season with pepper. Keep warm in a double boiler if you're not ready to serve.


Melt the butter with the oil in a large cast-iron or nonstick skillet. Add the onions and cook over medium-high heat, stirring frequently, until golden and tender, 12 to 15 minutes. Season with salt and pepper and turn off the heat.


Lop off the stems of the turnip greens. If using broccoli rabe, peel the thicker stems. Cook in boiling salted water until tender, about 8 minutes in both cases, but taste to make sure. Drain, then add them to the pan with the onions.


To serve, mound the mash on a platter and smother it with the onions and greens.

Cooks' note:
Begin cooking the potatoes and turnips. While they're cooking, start the onions and the greens. I usually cook the turnip greens in the potato water, but a bunch of broccoli rabe will need more room. If the mash is finished first, keep it warm over a pot of simmering water or in a double broiler. You can also cook the onions and greens ahead of time, then reheat and combine them with the potatoes at the end, making this a somewhat do-ahead dish.


1 of 1 video
Mashed Potatoes
Uploaded by: 123Chef
Silky smooth, rich and delicious, these mashed potatoes are sure to please. Never buy potato flakes again; creating from scratch is easy to do.
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