Turnip and Carrot Mash with Rum
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If you are looking for a tasty holiday side dish that is ready in under 45 minutes, this turnip and carrot mash is it. It’s sweet, earthy, and smooth with a splash of rum for something special. It’s lighter than mashed potatoes and perfect for Thanksgiving, Sunday dinner, or anytime you want a side dish that feels familiar but tastes a little more exciting.
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Mashed Turnips and Carrots at a Glance
- This dish blends turnips and carrots for a balanced flavor, is lower in carbs, and is perfect for roasts and holiday dinners.
- While turnips are lower in carbs, they still contain natural sugars. If you are on a strict keto diet, you may want to adjust.
- Made with simple ingredients, including onion, butter, and optional rum or brandy.
- Takes about 45 minutes to make from start to finish.
- It has variations for vegan options and adding spices or nuts for texture.
Do I need to use rum? What can I substitute?
The rum (or brandy) is optional, it adds a warm, subtle depth and enhances the natural sweetness of the carrots, but the mash is still delicious without it. If you don’t have rum, you can try a splash of apple cider, orange juice, or even a drizzle of maple syrup for a similar taste. Or just skip it altogether, the butter and onions bring plenty of flavor on their own.
Ingredients
- Turnips or rutabaga
- Carrots
- Honey or maple syrup
- Sea salt
- Butter
- Onion
- Milk or cream
- Rum or brandy (optional)
- Black pepper
- Nutmeg (for warmth and aroma)
Using rutabaga instead of turnips gives a slightly sweeter and richer flavor. Both work well.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Carrot and Turnip Mash
- Rinse and peel the carrots and turnips. Cut them into chunks that are about the same size so they cook evenly.
- Add the water, chopped turnips, carrots, honey, and salt to a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until the vegetables are soft.
- Pierce a carrot and turnip with a fork; if they’re tender all the way through, they’re ready. If still firm, keep cooking and add a splash of water if needed to prevent sticking. Once soft, drain in a colander and reserve the cooking water.
- Transfer the hot carrots and turnips to a large bowl and mash with a potato masher or ricer to your preferred texture, chunky or smooth. For an ultra-smooth puree, use a food processor, blender, or electric mixer.
- In the same saucepan, melt the butter over medium heat. Add the chopped onion and cook until it is soft and translucent.
- Add the cooked onions, butter, milk, nutmeg, and optional rum or brandy to the mash. Stir to combine. If it’s too thick, add reserved cooking water until creamy. Taste and adjust salt and pepper.
Can I Make This Mash Ahead of Time?
Yes, this recipe is perfect for making up to two days ahead of time, here’s how:
- Cook and mash the carrots and turnips as directed, then cool and refrigerate in an airtight container for up to 2 days.
- Before serving, reheat the mash on the stove over low heat.
- While it warms, sauté the onions in butter. Stir the warm onions, butter, milk, and rum (if using) into the reheated mash, then season and serve.
This method keeps the onion flavor fresh and bright.
Tips for the Best Texture
- For a smooth, silky mash, use a food processor, blender, or electric mixer instead of a hand masher.
- Add water as the vegetables cook if the pan looks dry so they do not burn.
- Drain the vegetables well before mashing to avoid a watery mash.
- Add the cooking water a little at a time when you are adjusting the texture. It is easy to thin it out but hard to thicken it again.
Serving Suggestions
This mash works with many main dishes, especially around the holidays or for Sunday dinner. Serve it with:
- Roast turkey, chicken, or pork
- Honey garlic pork chops
- Meatloaf or meatballs
- Slow cooker chicken or pot roast
It is a great swap for mashed potatoes when you want something a little lighter or a bit different.
Recipe Variations
- Dairy free and vegan Use plant based milk, replace butter with coconut oil or a vegan butter, and use maple syrup instead of honey.
- Parsnips – Use parsnips in place of the turnips for a sweeter, nuttier mash.
- Spiced – Add a pinch of cayenne pepper, a dash of paprika, and a sprinkle of cumin for a gentle kick and extra warmth.
- Nutty – Sprinkle toasted almonds, pecans, or walnuts on top for crunch.
Recommended Equipment for This Recipe
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Buy Now → Recipe FAQs
Turnips are white with a purple rim around the top. Rutabega is yellow and dense and difficult to cut. Both root vegetables have a similar texture and taste when cooked. Though rutabaga tends to be sweeter than a turnip.
Yes, while boiling is the quickest way, you can also roast or steam the vegetables before mashing them. Please note the cooking time may be longer.
Yes, you can also make this recipe in an instant pot. Prepare the vegetables and place them in a pressure cooker with 1 cup of water. Set the pressure to high and let the vegetables cook for 5 minutes with a slow release. Drain the vegetables thoroughly and mash.
Try these side dish recipes
- Roasted Brussels sprouts with pomegranate
- Homemade cranberry sauce with orange juice
- Sauteed cauliflower
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Turnip and Carrot Mash With Rum
Ingredients
- 1/2 pound turnips peeled trimmed and quartered
- 1 pound carrots peeled and halved lengthwise
- 1 tablespoon honey
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1/4 cup chopped onion
- 3 tablespoons milk
- 1 tablespoon rum optional
- 1/8 teaspoon nutmeg
Instructions
- Combine 2 cups of water, turnips, carrots, honey and salt in a saucepan (the water will not cover the vegetables). Cover the saucepan and bring to a boil over medium to high heat.
- Reduce the heat to a simmer and continue to cook the vegetables covered for 15 minutes.
- Pierce the vegetables with a fork to test for doneness, and continue to cook to your preference, which can be up to 15 minutes longer adding water as needed to prevent sticking.
- Drain the cooked vegetables in a colander reserving the cooking water.
- Place the vegetables into a mixing bowl (or food processor) and mash the vegetables with a potato masher, ricer or food processor.
- Heat the butter in the saucepan over medium to high heat. Add the onion and saute until translucent.
- Add the onions to the turnip/carrot mixture in the mixing bowl and blend well adding cream as desired and enough reserved cooking water or rum (if using).
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Carrots are an often unappreciated vegetable. They are very versatile, and inexpensive. I grew up eating boiled turnips as well as raw turnip pieces, but I only recently tried mashed turnips. They were good, but this combination seems better. I’ve pinned this recipe and plan to give it a try. I also plan to pick up a copy of that cookbook. It sounds amazing.
Me too, we Patti, we also love them roasted.
There’s no actual record with amounts on here?
Hi Kathi! The recipe card mysteriously disappeared! I added it again and all of the amounts and instructions are there now. Enjoy!
Where is the recipe showing the actual quantities/measurements used? What did you do with the rum? Drink it? LOL.
Hi Louise! The recipe card mysteriously disappeared! It’s fixed now with all of the ingredient amounts and instructions. I hope you didn’t drink all of the rum😊