Mashed Carrots and Turnips with Brown Sugar and Butter Recipe

Introduction

Mashed carrots and turnips make a comforting and subtly sweet side dish perfect for any meal. This recipe can be made quickly in an Instant Pot or more traditionally on the stovetop, resulting in a fluffy, flavorful mash that pairs well with roasted meats or holiday dinners.

Ingredients

• 2 pounds carrots, peeled and sliced (about 4 1/2 cups)
• 1 pound turnips or rutabagas, peeled and cubed (about 3 cups)
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• Ground black pepper, to taste

Instructions

1. Step 1: Place the carrots and turnips in the insert of your Instant Pot and add 1 cup of water.
2. Step 2: Put the lid on and lock it in place. Make sure the vent is set to sealing. Cook at high pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure before cooking starts.
3. Step 3: When cooking time is over, quick release the pressure carefully.
4. Step 4: Drain the vegetables well. For a thicker mash, mash them lightly and let sit in a fine mesh strainer for 5 minutes to remove excess liquid.
5. Step 5: Return the drained vegetables to the Instant Pot insert or a large bowl. Add brown sugar, butter, salt, and pepper.
6. Step 6: Mash with a potato masher, then whip with an electric mixer until the mixture is light and fluffy.
7. Step 7: Serve warm, garnished with fresh parsley if desired.
8. Alternative stovetop method: Place carrots and turnips in a large stockpot and cover with water. Bring to a boil and simmer 40–45 minutes until very tender. Then proceed with steps 4 to 7.

Tips & Variations

• For a creamier texture, add a splash of milk or cream while mashing.
• Substitute rutabagas for turnips if you prefer a milder flavor.
• Try adding a pinch of nutmeg or ground cinnamon for a warm, spiced note.
• Use fresh herbs like thyme or rosemary for garnish or flavor infusion.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of milk or butter to restore creaminess. Avoid overheating to prevent drying out the mash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, mashed carrots and turnips can be made a day ahead and reheated before serving. Just store it covered in the fridge and reheat gently with a little added moisture if needed.

Can I use frozen vegetables instead of fresh?

While fresh carrots and turnips yield the best texture and flavor, you can use frozen vegetables in a pinch. Thaw and drain them thoroughly before mashing to avoid excess water.

Mashed Carrots and Turnips with Brown Sugar and Butter Recipe

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4.4 from 672 reviews

Deliciously creamy mashed carrots and turnips, prepared either in an Instant Pot for quick cooking or boiled on the stovetop for a traditional method. Sweetened with brown sugar and enriched with butter, this versatile side dish is fluffy, flavorful, and perfect for pairing with your favorite main courses.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: Instant Pot: 15 minutes total (5 minutes pressure cooking + 10 minutes to reach pressure); Stovetop: 45 minutes boiling
• Total Time: 30 minutes (Instant Pot method) or 60 minutes (Stovetop method)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds carrots, peeled and sliced (about 4 1/2 cups)
• 1 pound turnips (or rutabagas), peeled and cubed (about 3 cups)

Seasonings & Additions

• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• Ground black pepper, to taste

Instructions

1. Prepare the vegetables: Peel and slice the carrots, and peel and cube the turnips (or rutabagas) to the specified measurements to ensure even cooking.
2. Instant Pot cooking: Place carrots and turnips into the Instant Pot insert and add 1 cup of water. Secure the lid, locking it into position, and set the vent to sealing. Cook at high pressure for 5 minutes; the pot will take around 10 minutes to reach pressure before the timer starts.
3. Pressure release: When cooking time completes, perform a quick release of the pressure carefully to avoid burns.
4. Drain excess liquid: Thoroughly drain the vegetables. For a thicker mash, lightly mash the vegetables and let them sit in a fine mesh strainer for about 5 minutes to remove any extra liquid.
5. Add flavorings: Return the vegetables to the Instant Pot insert or transfer to a large bowl. Add brown sugar, butter, salt, and black pepper to taste.
6. Mash and whip: Use a potato masher to mash the vegetables, then whip them with an electric mixer until the mixture is fluffy and smooth.
7. Serve: Optionally garnish with fresh parsley and serve warm.
8. Alternative stovetop cooking: Place carrots and turnips in a large stockpot, cover with water, and bring to a boil. Boil for 40-45 minutes or until vegetables are very tender.
9. Drain and strain: Drain vegetables thoroughly. Optional: mash lightly and allow to drain in a fine mesh strainer for 5 minutes to thicken the mash.
10. Add seasonings: Transfer vegetables back to the pot or a large bowl, add brown sugar, butter, salt, and black pepper, and mix well.
11. Finish mashing and whipping: Mash with a potato masher, then whip with an electric mixer until light and fluffy.
12. Serve: Garnish with fresh parsley if desired and serve immediately.

Notes

• This recipe offers two cooking methods: pressure cooking in an Instant Pot or boiling on the stovetop. Choose based on your preference and available equipment.
• Using rutabagas instead of turnips will give a slightly sweeter flavor.
• To make the mash thicker, draining excess liquid with a fine mesh strainer after lightly mashing is recommended.
• Adjust seasoning with salt, pepper, and brown sugar according to taste.
• For a dairy-free option, substitute butter with a plant-based alternative.
• Garnishing with fresh parsley adds a fresh, herbaceous note and a pop of color.

Keywords: mashed carrots, mashed turnips, Instant Pot side dish, vegetable mash, buttery mashed vegetables, easy side dish, pressure cooker vegetables