Creamy carrot and turnip mash is a buttery side dish ready in under 30 minutes. Simple root vegetables turn into a silky, herb-flecked mash with garlic butter and a splash of double cream.
This carrot and turnip mash has earned its place on my table during roast dinners, weeknight suppers, and Sunday lunches with family. The natural sweetness of the carrots balances the peppery bite of turnip, and once they are cooked down and mashed with garlic butter, the result is soft, silky, and full of flavour. It costs very little to make, uses store-cupboard herbs, and feels properly homemade without any fuss. If you have ever found plain mashed potato a bit dull on the plate, this buttery carrot and turnip mash is the side dish that wakes everything up. It sits beautifully next to roast chicken, sausages, or a simple pie, and the leftovers are just as good the next day.
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Ingredients for Carrot and Turnip Mash
Here is what you need to make this easy carrot and turnip mash recipe.
- Turnips - the star of the dish, bringing a mild peppery taste and soft texture once boiled.
- Carrots - add natural sweetness, vibrant orange colour, and balance the earthy turnip.
- Salt - seasons the cooking water so the vegetables taste properly from the inside out.
- Black pepper, freshly ground - gives a warm finishing kick and flecks of colour on top.
- Unsalted butter - the base of the garlic butter, giving richness without making the mash too salty.
- Garlic cloves, minced - softens in the warm butter and gives the mash its lovely savoury depth.
- Dried dill - adds a gentle herby note that pairs beautifully with root vegetables.
- Dried parsley - brings a fresh, grassy flavour and keeps the mash tasting bright.
- Double cream - stirs through at the end for that silky, velvety finish.
How to Make Carrot and Turnip Mash
- Step 1: Peel the turnips and carrots, then chop them into small, even cubes. Place them in a pot and cover with cold salted water. Bring to the boil over high heat, then reduce to a gentle simmer for 15 to 20 minutes, depending on the size of your cubes. Pierce a piece with a fork to check it slides through easily. Drain well and leave the vegetables in the warm pot on the hob for a minute so any excess liquid evaporates.
- Step 2: In a small microwave-safe bowl, combine the butter, minced garlic, dried dill, and dried parsley. Heat in short bursts of 10 seconds, stirring between each, until the butter has just melted and the garlic smells fragrant.
- Step 3: Pour the garlic butter over the drained vegetables and mash with a potato masher until you reach a rustic texture. For a smoother, silkier finish, use a hand blender instead.
- Step 4: Stir in the double cream, then add freshly ground black pepper. Taste and adjust the salt if needed. Serve warm and tuck in.
How to Serve and Store Carrot and Turnip Mash
This mash works as a side for almost any comforting main. I love it with roast chicken, slow-cooked beef, pork sausages, or a proper cottage pie. It also sits well next to grilled fish or a simple baked chicken breast when you want something lighter. For a full Sunday spread, serve it alongside mashed potatoes and green vegetables for a bit of variety on the plate.
To store, let Carrot and Turnip Mash cool fully, then transfer it to an airtight container and keep it in the fridge for up to three days. Reheat gently in a saucepan over low heat with a small splash of milk or cream, stirring often so it does not catch on the bottom. You can also freeze it for up to two months in a sealed container. Thaw overnight in the fridge before reheating, and you may need to give it a quick whisk to bring the texture back together.
More Side Dish Recipes You Will Love
If you enjoy simple, homemade sides, these other recipes from the blog are well worth a try.
- Creamy and garlicky, this Roasted Garlic Mashed Potatoes Recipe – Creamy, Buttery & Easy is a dreamy mash with roasted garlic folded through every bite.
- For another root veg favourite, try this Carrot and Parsnip Puree Recipe, a silky-smooth side that pairs well with roasts and stews.
- Naturally sweet and cosy, this Mashed Sweet Potatoes Recipe makes a lovely alternative to plain mash.
- If you fancy something with a crisp skin, this Baked Potato Recipe with Herbs Filling is fluffy inside with a herby, buttery topping.
- For a creamy veg side with a twist, try this Cauliflower in Coconut Milk Recipe, a warming dish with gentle spice.
Tips and Notes for the Best Carrot and Turnip Mash
- Cut the vegetables the same size. Even cubes cook at the same rate, which saves you from finding hard turnip bits in soft carrot mash. Aim for pieces about 2 cm across. If your turnip is larger and denser than your carrots, cut it slightly smaller to even out the cooking time. This small step makes a real difference to the final texture.
- Salt the water properly. Seasoning the cooking water means the vegetables absorb flavour as they cook, rather than tasting flat. Unsalted vegetables need far more seasoning at the end, which can make the mash taste artificial. Starting with seasoned water gives a cleaner, better flavour overall.
- Dry out the vegetables after draining. Root vegetables hold a lot of water, and a wet mash ends up watery and pale in flavour. After draining, leave them in the hot pot on the hob for a minute or two with no heat below, letting the steam rise away. You can also give the pot a gentle shake to help things along. The drier the veg, the richer your mash will taste.
- Warm the butter with the garlic and herbs. Melting everything together gives the raw garlic a chance to soften and mellow out. Cold garlic straight into hot mash can taste sharp and a bit harsh. The dried herbs also bloom in the warm butter, releasing more of their flavour. Ten-second bursts in the microwave keep the butter from burning or splitting.
- Choose your texture. A potato masher gives you a rustic, slightly chunky finish with visible pieces of carrot and turnip. A hand blender makes it completely smooth and silky, more like a puree. Both are lovely, so pick what fits the meal. For a fancy plated dinner, go smooth. For a cosy family lunch, rustic feels right.
- Do not skip the cream. Just a small amount of double cream transforms the mash from good to truly silky. It smooths out the texture and adds a gentle richness that butter alone does not give. If you prefer, you can swap double cream for crème fraîche or a spoonful of soured cream for a slight tang. Full-fat milk will work in a pinch, but the result is less luxurious.
- Taste before adding more salt. Salted cooking water and butter already bring seasoning to the mash. Always taste first before reaching for more salt at the end. Fresh black pepper often adds all the extra punch you need. Over-salted mash is hard to fix, so go slowly.
- Make it ahead for busy days. This mash reheats beautifully, so it is brilliant for meal planning or entertaining. Cook it up to a day ahead, store in the fridge, and gently warm through with a small splash of cream before serving. The flavour actually deepens overnight as the garlic and herbs settle in. It saves you a job when you have guests or a full roast to pull together.
Carrot and Turnip Mash FAQ
Is carrot and turnip mash low carb?
Carrot and turnip mash is lower in carbohydrates than traditional mashed potato, making it a good swap if you are watching your carb intake. Turnips in particular are very low in starch, while carrots add a little natural sweetness and sugar. For a strictly low-carb version, you can increase the turnip ratio and reduce the carrot. It is a great side dish for anyone following a lower-carb or keto-friendly way of eating.
Can I make this mash dairy free?
Absolutely, you just need a couple of swaps. Replace the unsalted butter with a good-quality plant-based butter or olive oil, and swap the double cream for a thick oat cream or coconut cream. The flavour will change slightly depending on which alternative you use, but the texture stays silky and rich. Coconut cream gives a subtle sweetness that pairs nicely with the carrots.
Why is my mash watery?
Watery mash almost always comes from not drying the vegetables properly after boiling. Turnips and carrots hold a lot of moisture, so draining them well and letting steam escape in the hot pot is essential. Mashing while the veg is too wet will also break the structure down too much. Next time, give them an extra minute to dry out before adding the butter.
What is the difference between a turnip and a swede?
Turnips are smaller, rounder, and have white flesh with a purple-tinged top, while swedes are larger with yellow-orange flesh and a brown exterior. Turnips have a slightly peppery, mustard-like flavour, whereas swedes are sweeter and earthier. In Scotland, "neeps" usually means swede rather than turnip, which can cause confusion. Either works beautifully in this mash.
Related
Looking for other recipes like this? Try these:
- Roasted Vegetables and Halloumi Recipe
- Roasted Beet Salad Recipe
- Melting Sweet Potatoes Recipe
- Roasted Garlic Mashed Potatoes Recipe – Creamy, Buttery & Easy
Pairing
These are my favorite dishes to serve with Carrot and Turnip Mash:
- Easy Baked Pollock Recipe with Garlic Butter and Lemon
- Easy Pan Fried Salmon (With Lemon Butter) Recipe
- Loaded Sweet Potatoes Recipe
- Roasted Sweet Potatoes Quesadillas Recipe
Carrot and Turnip Mash Recipe
Creamy carrot and turnip mash is a buttery side dish made with simple root vegetables, garlic butter, and a splash of double cream. Silky, herby, and ready in under 30 minutes, it is the perfect cosy side for Sunday roasts or weeknight dinners.
Ingredients
- 2 medium turnips
- 4 medium carrots
- salt
- black pepper, freshly ground
- 40 g (1.4 oz) unsalted butter
- 2 garlic cloves, minced
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- 20 ml (4 tsp) double cream
Instructions
- Peel the turnips and carrots, then chop them into small, even cubes. Place them in a pot and cover with cold salted water.
- Bring to the boil over high heat, then reduce and simmer gently for 15 to 20 minutes, depending on the size of your cubes. Check readiness by piercing a piece with a fork.
- Drain the vegetables well and return them to the pot. Leave on the hob for 1 minute so any excess liquid evaporates.
- In a small microwave-safe bowl, combine the butter, minced garlic, dried dill, and dried parsley. Heat for 10 seconds, stir, then heat for another 10 seconds until the butter has melted.
- Pour the garlic butter over the drained vegetables. Mash with a potato masher for a rustic texture, or use a blender for a silkier, smoother finish.
- Stir in the double cream and season with freshly ground black pepper. Check the salt and adjust if needed. Serve warm.
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