Mashed Turnips with Sage

Jackie Marinoff


I adopted this recipe from Trisha Yearwood of the Foodnetwork Channel. I've served this dish for the past 3 Thanksgivings and my family really enjoys the rough mashed rather than a smooth mash.


☆☆☆☆☆ 0 votes

8 to 10 people
15 Min
40 Min
Stove Top


  • 1 medium
    pot of cold water (enough to cover the turnips, potato & onion
  • 1/4 c
    kosher salt (to put in pot of cold water
  • 5 medium
    turnips: peeled & cubed
  • 1 large
    russet potato: peeled & cubed
  • 1/2 large
    yellow onion: chopped into small pieces
  • 4 Tbsp
    butter: melted
  • 2 Tbsp
    fresh sage: roughly chopped
  • 1/2 c
    milk (i use 2%)
  • ·
    kosher salt & ground pepper to taste

How to Make Mashed Turnips with Sage


  1. Most importantly before you even gather your ingredients put on your beautiful JUST A PINCH APRON to set you in the right mood to cook!!
  2. In a medium pot place COLD WATER (enough to cover the turnips and potatoes)& 1/4 c kosher salt. Stir until kosher salt is dissolved. Bring water to a boil.
  3. While the water is heating to a boil peel & cube the TURNIPS & POTATO. Small chop 1/2 the onion.
  4. Place the TURNIPS, POTATO, & ONION in the boiling pot of water. Cover the pot leaving the lid so air can escape. Boil for 5 minutes then reduce to medium high heat. Cook until all is soft. Remove from the heat.
  5. In a small sauce pan melt the BUTTER. Once the butter is melted add the SAGE and the MILK, cook until milk is warm.
  6. Drain the pot of turnips, potato & onion of all water. Return turnips, potato & onion to the pot. Pour the milk, butter & sage mixture over the turnips, potato & onion. Roughly mash...this is not meant to be a smooth dish. Add KOSHER SALT & GROUND PEPPER to taste and stir until well blended.
  7. Place in a serving bowl with serving spoon. Garnish with 2 tablespoons of melted butter just poured on top.

Printable Recipe Card

About Mashed Turnips with Sage

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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