- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.” - by Grant
Original recipe yields 8 servings
- Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
- Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.
Amount Per Serving (8 total)
- 106 cal
- 5.1 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"A very nice combo of turnip and potatoes. I'm not a turnip fan, but this was pretty good. Even my father, who never eats turnip, had a small second helping! Thanks for the recipe - next time I'll tr..." See morey adding the crumbled bacon"
"I like this, but my husband thought it was bland. I was afraid he would, so I boiled the veggies in diluted chicken stock for a little extra flavor, but I guess it wasn't enough. I will make it agai..." See moren, though I'll have to find a way to spice it up for him I guess. I thought it was a good variation of regular old mashed potatoes."
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