Mashed Potatoes and Turnips

Turnips, Parmesan cheese, and sour cream enhance this twist on mashed potatoes. If peeling and chopping the potatoes in advance, keep them covered with cold water so they don't turn brown.


6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 117
Caloriesfromfat 18 %
Fat 2.4 g
Satfat 1.4 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 3.7 g
Carbohydrate 20.9 g
Fiber 2.8 g
Cholesterol 8.1 mg
Iron 0.5 mg
Sodium 268 mg
Calcium 83 mg


2 cloves
1/2 onion, peeled
1 pound peeled baking potato, cut into 1-inch pieces
1 pound peeled turnips, cut into 1-inch pieces
1/4 cup (1 ounce) finely grated Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato and turnips are tender; drain. Discard onion and cloves. Return potato mixture to pan.

Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher to desired consistency.

Lia Huber,

Cooking Light

September 2007
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