I’ll never forget the first time I tried roasted garlic mashed turnips—it was a total game-changer! I’d been searching for a low-carb side that actually satisfied my mashed potato cravings, and wow, did these deliver. That sweet, mellow roasted garlic melds perfectly with the earthy turnips, creating something so rich and comforting you won’t even miss the potatoes. Best part? It’s ridiculously simple to make. Just roast, boil, mash—done. My kids didn’t even realize they weren’t eating potatoes until I told them! Now this recipe’s our go-to when we want something creamy, dreamy, and packed with flavor without the carb overload.
Why You’ll Love These Roasted Garlic Mashed Turnips
Let me tell you why this recipe quickly became my family’s favorite side dish:
- Creamy dreaminess: When blended right, these turnips get so luxuriously smooth you’ll swear they’re loaded with heavy cream (they’re not!)
- Low-carb magic: At about 1/3 the carbs of mashed potatoes, you can enjoy seconds without the guilt
- Flavor bomb: Roasting transforms garlic into sweet, caramelized goodness that pairs perfectly with turnips’ earthy notes
- Weeknight easy: Just roast, boil, and mash—it’s foolproof even after a long workday
- Secret weapon: The leftovers might be better than fresh—the flavors deepen overnight!
Trust me, once you try roasted garlic mashed turnips, regular potatoes will seem boring!
Ingredients for Roasted Garlic Mashed Turnips
Here’s what you’ll need to make magic happen:
- 2 lbs turnips, peeled and cut into 1-inch cubes (trust me, uniform pieces cook evenly)
- 1 whole head garlic (yes, the whole thing – it gets sweet when roasted!)
- 2 tbsp olive oil (the good stuff – you’ll taste it)
- 1/4 cup butter, softened (room temp blends so much better)
- 1/4 cup milk or cream (whatever’s in your fridge works)
- Salt and freshly ground black pepper to taste
Ingredient Notes & Substitutions
No milk? No problem! I’ve used unsweetened almond milk in a pinch, and it works great. For my vegan friends, swap the butter for your favorite plant-based version – just make sure it’s the kind that actually tastes good (we’ve all made that mistake!).
In a serious time crunch? You can use 2 tsp minced garlic instead of roasting a whole head, but the flavor won’t have that same deep, caramelized magic. If you go this route, sauté the garlic in the butter first to take the edge off.
Pro tip: Save the turnip peels in a freezer bag – they make amazing vegetable stock later!
How to Make Roasted Garlic Mashed Turnips
Alright, let’s get to the good stuff! Making roasted garlic mashed turnips is so simple you’ll wonder why you didn’t try this sooner. Just follow these steps, and you’ll have the creamiest, most flavorful side dish ready in no time.
Roasting the Garlic
First things first – that garlic needs roasting! Preheat your oven to 400°F (200°C). Take your whole head of garlic and slice about 1/4 inch off the top to expose the cloves. Drizzle with 1 tablespoon olive oil – really get it in there between the cloves – then wrap it up snugly in aluminum foil. Pop it in the oven for 30 minutes. You’ll know it’s done when your kitchen smells heavenly and the cloves are golden brown and soft enough to squeeze out like butter.
Cooking and Mashing the Turnips
While your garlic works its magic, get those turnips going! Toss your cubed turnips into a pot of salted boiling water (like you’d do for potatoes). Cook them until they’re fork-tender – about 20 minutes usually does it. Here’s my golden rule: drain them REALLY well. I mean, shake that colander like you’re trying to win a cooking competition! Excess water makes for sad, watery mash.
Now for the fun part – mashing! Squeeze those roasted garlic cloves right into the drained turnips (careful, they’re hot!). Add your butter, milk, salt, and pepper. For chunky-style mash, go at it with a potato masher. Want it silky smooth? Break out the immersion blender (my personal favorite). The texture should be creamy but still have some body – think thick whipped cream.
Taste and adjust – more salt? More garlic? This is your masterpiece!
Tips for Perfect Roasted Garlic Mashed Turnips
Listen up – these little tricks will take your roasted garlic mashed turnips from good to “why didn’t I make a double batch?!” good:
- Warm your milk before adding it – cold liquid makes the butter seize up and cools the whole dish down. I just microwave mine for 20 seconds while the turnips drain.
- Save that cooking water! If your mash seems too thick, add splashes of the starchy turnip water instead of plain water – it boosts flavor without thinning too much.
- Garnish game strong: A drizzle of olive oil, some crispy bacon bits, or fresh chives make it look fancy with zero effort. My secret? A sprinkle of smoked paprika for color and a flavor pop!
- Mash hot: Everything blends smoother when the turnips are piping hot – don’t let them sit around before mashing.
These small touches make all the difference between “meh” and “more please!”
Serving Suggestions for Roasted Garlic Mashed Turnips
Oh, these roasted garlic mashed turnips play so nicely with others! They’re absolute perfection alongside simple roasted chicken (the garlic flavor just sings with crispy skin) or flaky grilled salmon. For steak night? A must! Brighten up the plate with chopped parsley or chives – that pop of green makes it look fancy without trying. Pro tip: Serve them piping hot in a warmed bowl – it keeps them creamy longer!
Storing and Reheating
Good news – these roasted garlic mashed turnips actually taste better the next day! Store them airtight in the fridge (I use glass containers) for up to 3 days. When reheating, add a splash of milk and stir frequently – the microwave works fine, but I prefer gently warming them on the stove for creamier results. Just don’t freeze them – turnips get watery when thawed!
Roasted Garlic Mashed Turnips Nutrition
Here’s the skinny on these roasted garlic mashed turnips – each 1/2 cup serving packs about 120 calories, 10g carbs (3g fiber!), and just 4g sugar. Remember, these numbers can vary based on your exact ingredients (like using cream instead of milk). Compared to mashed potatoes? You’re saving about 15g carbs per serving – now that’s what I call a win!
FAQs About Roasted Garlic Mashed Turnips
Can I freeze roasted garlic mashed turnips?
I don’t recommend it – turnips release too much water when thawed, leaving you with a watery, grainy texture. If you must freeze, leave out the milk/cream and add it fresh when reheating.
How do I reduce the bitterness in turnips?
Two words: more butter! The fat helps balance turnips’ natural bite. Extra roasted garlic also works wonders – its sweetness counters any bitterness perfectly. For young, small turnips, you might not need this trick at all!
Can I use pre-minced garlic from a jar?
You can, but you’ll lose that deep, caramelized flavor that makes this dish special. If you’re in a pinch, sauté the minced garlic in your butter first to mellow it out. But really – try roasting whole garlic at least once. The difference is unbelievable!
Discover the Magic of Roasted Garlic Mashed Turnips in 30 Minutes
A creamy and flavorful low-carb alternative to traditional mashed potatoes made with roasted garlic and turnips.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting, Boiling, Mashing
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 lbs turnips, peeled and cubed
- 1 head garlic
- 2 tbsp olive oil
- 1/4 cup butter
- 1/4 cup milk or cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes.
- Meanwhile, boil turnips in salted water until tender (about 20 minutes). Drain well.
- Squeeze roasted garlic cloves into the turnips. Add butter, milk, salt, and pepper.
- Mash until smooth or blend for a creamier texture.
- Adjust seasoning and serve warm.
Notes
- For extra creaminess, use an immersion blender.
- Roasting garlic mellows its flavor and adds depth.
- Leftovers keep refrigerated for 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
