Monday, November 6, 2017

Mashed Potatoes and Turnip (Pressure Cooker)

The countdown is on to Thanksgiving and I am here whipping up my favorites to share with you for the Holiday feast.  One of our family traditions is Mashed Potatoes and Turnip. At our table, Thanksgiving wouldn't be complete without this. Recently my family and I were discussing our favorite meals and my husband said that Mashed Potato and Turnip is definitely in his top three so I knew I had to make a version for the pressure cooker.

One of my secrets to a good mash is melting the butter with fresh chopped garlic and letting it bubble away for a few minutes. Just when the little bits start to brown I know it's done. It makes your house smell amazing and adds a great flavor to whatever you put it in.  I am so lucky that my father has some beautiful gardens and gifted me with his own homegrown garlic!

One trick I learned when I used to cook in restaurants, is that if you add your butter to the potato first, the starch sucks it up, resulting in more buttery mashed. Who knows if it's true but my potatoes taste rich and delicious every time!

Yield: 2-4

Mashed Potatoes and Turnip (Pressure Cooker)

20 minutes and you'll have this delicious mash done, from start to finish. A Thanksgiving favorite, but these Mashed Potatoes and Turnip made in the pressure cooker are easy to make all year round!
prep time: 10 MINScook time: 10 MINStotal time: 20 mins


  • 3-4 large Potatoes (russet or idaho) peeled, halfed, and then quartered
  • 3 cups of cubed turnip, about 1"
  • 2 TB of Cream
  • 1/4 cup of chicken broth
  • 2 large cloves of Garlic, chopped
  • 3 TB of Salted Butter
  • 1 cup of Water
  • Salt and Pepper to taste


  1. Add one cup of water to your pressure cooker.
  2. Place in your steam basket and add your Potatoes and Turnip.
  3. Secure lid and set manual timer for 9 minutes, then press start.
  4. While Potatoes and Turnip are pressure cooking, add your butter and garlic to a small sauce pan. Heat on medium low (I use setting 3). Let it bubbly for about 5 minutes, stirring occasionally. When the little bits of garlic start to brown, take off the heat.
  5. When your potatoes and turnip are done, do quick release, then remove the vegetable strainer, dump the liquid, and add your potatoes and turnip back into your pressure cooker.
  6. Using a potato masher, mash with your butter mixture first. Once that is incorporated, add your chicken stock, then cream. Season to taste. I like to use white pepper but black pepper is fine too.


Using frozen turnip will work great in this recipe. That is what we used in our test!
Created using The Recipes Generator


  1. This was delicious! I browned the butter with rosemary instead of garlic, and it was delicious. The mash was fluffy, and just seemed a bit lighter than normal mashed potato. Thanks for the great recipe! One note - it would be useful to have weights of the veggies. I didn't know how much turnip to buy in the first place, and judging small Yukon golds compared to a big russet was a stab in the dark. Still turned out awesome though!

  2. This turned into a delicious creamy soup! As the other person pointed out, without having the weight of the potatoes it was hard to judge how much to cook. But I am truly not mad at all, we garnished it with bacon, cheddar cheese and a dollop of sour cream, outstanding!


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