Turnip Potato Mash

Think of this as alternative to traditional smashed potatoes. The turnip and mustard add a bit of punch to balance out the richness of the cream.


4 turnips or rutabaga, cut into chunks
4 potatoes, cut into chunks
1 onion, sliced thinly
1 tbsp dijon mustard
1/2 cup white wine
1 cup cream


  1. Combine the turnips and potatoes in soup pot, cover with salted water, bring to a boil, reduce to a simmer and cook until tender
  2. In a large frying pan, heat a glug of oil and sweat the onions with a big pinch of salt until soft
  3. Add the mustard and white wine then reduce until the wine is almost dry
  4. Add the boiled turnips, potatoes and cream and bring to a boil, reduce to a simmer and evaporate the cream by half
  5. Smash the vegetables into a chunky mash
  6. Taste and adjust seasoning as desired