By Martha Rose Shulman
- Total Time
- 1 hour
- Rating
- 4(222)
- Notes
- Read community notes
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Featured in: Recipes for Health: Turnips: Versatile and Nutritious in Any Season
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Ingredients
Yield:Serves 4 to 6 as a side dish
- 2bunches turnips with greens attached (1¾ to 2 pounds, including greens)
- 1pound russet or Yukon gold potatoes, peeled and quartered
- Salt to taste
- 1 to 2tablespoons extra virgin olive oil
- 1leek, white and light green parts only, finely chopped
- ⅔cup low-fat milk, or as needed
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
121 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Cut away the greens from the turnips. Peel the turnips and quarter if they’re large; cut in half if they’re small. Stem the greens and wash in 2 changes of water. Discard the stems.
Step
2
Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
Step
3
Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
Step
4
Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
Step
5
Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Tip
- Advance preparation: You can make this several hours ahead and reheat as directed, or in a double boiler.
Ratings
4
out of 5
222
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Cooking Notes
Susan B
This was outstanding. If the turnips don't have fresh or any greens, add kale or whatever you have on hand. Since we have an abundance of chives, we added them finely chopped. The second time I added milk/oil mix a little at a time, to control the finished texture.
Kristin
I thought this was pretty good, but next time I'd add a couple cloves of garlic, chop the greens before steaming, and omit the ice bath which made the mixture too wet and in need of re-heating
pam
Made this for Thanksgiving and it was terrific. I was looking for a potato recipe that I didn't have to make at the last minute and one that was vegetarian and Kosher. I used soy milk instead of regular milk. It is now a Thanksgiving staple.
Ana Maria
I wanted to make this but found the recipe fussy. Here to report keeping it simple works! Chopped up turnip greens and sautéed with olive oil and salt. Boiled potatoes and turnips in salted water. Mashed everything and added a bit of butter and milk. So so good. Served with asparagus pesto and broccoli.
Alexa H
The turnips and potato alone were delicious. This could be completely a personal preference, but hated it with the turnip greens. Other than that, the texture and flavor before turnip greens were delicious.
Lian
Just a heads-up, this doesn’t carry well into the next day. When we reheated it, it tasted off, and extremely turnip-y (but not in a good way.) The next time I make it, I’ll half the recipe so we don’t waste anything.
Sissy
I had harukai turnips from my CSA so I made this for tonight with baking potato, shallots (no leek) & the turnip greens, which are sweet, not bitter, when boiled. I steamed 4 garlic cloves with the turnips & potato, then let the turnips & potato sit in the steamer basket to dry out, but still it did not need added moisture so no milk. I did add a hunk of butter, though. Tastes delicious! I’m serving it with a saute’ of green beans & ham slivers, and sliced ripe tomatoes on the side.
Ana Maria
I wanted to make this but found the recipe fussy. Here to report keeping it simple works! Chopped up turnip greens and sautéed with olive oil and salt. Boiled potatoes and turnips in salted water. Mashed everything and added a bit of butter and milk. So so good. Served with asparagus pesto and broccoli.
Es
I omitted the green. Otherwise followed the recipe and served the potato mixture under lamb chops with a heavy garlic sauce (Lamb chops with Black Olives). Delicious. And I loved that I could prepare the potatoes and keep them warm in a low oven before plating with the lamb chops. If no leeks were available I would do this dish with caramelized onions.
Glynis
11/2/2021Substituted soy milk, added 2 garlic gloves, finely chopped. Ok, but bland, no surprise.
blisssu
I made this vegan by using plant milk. No leeks in my larder, so I used onions. I doubt these exchanges made a significant flavor difference. The biggest impact was scaling the recipe for one serving. The problem with such a small amount is that I was expecting dinner, but it looked like a bowl of oatmeal with green flecks. I found a pint-sized soufflé dish, made a topping of panko bread crumbs sautéed in vegan butter, and baked the result for 10 at 350F. Looked much better and tasted good.
Sissy
I had harukai turnips from my CSA so I made this for tonight with baking potato, shallots (no leek) & the turnip greens, which are sweet, not bitter, when boiled. I steamed 4 garlic cloves with the turnips & potato, then let the turnips & potato sit in the steamer basket to dry out, but still it did not need added moisture so no milk. I did add a hunk of butter, though. Tastes delicious! I’m serving it with a saute’ of green beans & ham slivers, and sliced ripe tomatoes on the side.
Carol
I did three leeks, the turnip greens, a bunch of Russian kale. 5 small potatoes. 4 or 5 turnips. Great. Be careful with too much milk.
chris
Needs way more flavor. Benching the greens isn’t enough.
CM
If, like me, your winter turnips didn’t come with greens, subbing in baby spinach was easy. Just roughly ripping & putting in the bottom of the bowl to finish off steaming with the turnips potatoes saved a step as well.
M A
This is 2020, so there is no running out to the store at the last minute. After shopping 5 days ago, going on gut instinct, I had a big rutabaga, the required potatoes, a few leeks, and bok choy in the garden. Didn’t bother to steam/blanch the bok choy, it’s very tender as is. Sautéed the leek and bok choy together, stirred them into the mash, seasoned to taste. Really delicious and easy to make ahead.
Tommy
Made a vegan version of this recipe with butter flavored coconut oil, kale, and added in about a cup sauerkraut. Absolutely amazing!!!! Almight taste light, but full of flavor. Will be definitely making again!
blisssu
Sauerkraut! What a good idea. I suspect it tasted great.
Emily
Mine would have been way too runny with all of that milk! I'm surprised no one else had this issue. Are you supposed to simmer it for a while to thicken it?
Hope
Two-thirds potatoes to one-third turnips. Add garlic to sauteed leek. Steamed chopped greens, no ice bath. Added a little butter and cream to milk. Mix in chopped chives. Made early, warmed in slow oven. Delicious with jalapeno gravy pork roast.
Lian
Just a heads-up, this doesn’t carry well into the next day. When we reheated it, it tasted off, and extremely turnip-y (but not in a good way.) The next time I make it, I’ll half the recipe so we don’t waste anything.
ZZmommi
Did the potatoes and turnips in the instant pot on steam setting - perfect! Added chopped greens to leeks sauté to cook down and then added that mixture to whipped turnips / potatoes....plus a little butter ;-) SO good - will make again!
maxwelltreat
Substituted kale for turnip greens and a little heavier on the potatoes. Delicious.
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