Roasted Garlic Potato-Turnip Mash

Roasted Garlic Potato Turnip Mash

Today’s Recipe: Roasted Garlic Potato-Turnip Mash

Roasted Garlic, Potato-Turnip Mash

Total Time1 hr 5 mins
Course: Diabetic, Vegetables
Keyword: Diabetic, Gluten-Free, Roasted Garlic Potato-Turnip Mash
Yield: 8 Servings
Author: Eating Well/Diabetic Living


  • 1 head garlic
  • 1 tsp olive oil
  • 2 pounds red potatoes, cut into wedges
  • 1 pound turnips, peeled and cut into chuncks
  • ½ cup 2% milk
  • ½ cup grated Parmesan cheese
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh chives
  • 2 Tbsp butter
  • ½ tsp salt
  • ½ tsp ground pepper


  • Preheat oven to 375° F.
  • Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.
  • Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.
  • Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.


Tip: Cut potatoes and turnips into equal-size pieces to ensure even cooking.

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