Classic Southern Massachusetts Mashed Carrots & Turnip Dish


Winter farmers markets often have root vegetables such as carrots and turnips in season. Besides using the root vegetables in salads and Vietnamese curry, I have not explored creating other dishes with these two veggies until I discovered this yummy southern Massachusetts classic accompaniment of mashed carrots and turnips from Andy Pollock of Silverbrook Farm. It is a simple and quick recipe for a great side dish this holiday season.

Mashed turnips carrots

2 pounds of carrots, peeled and sliced

2 medium turnips, peeled and diced

1/2 cup of butter, cubed 

1/4 teaspoon of kosher salt (I love using Himalayan pink salt)

1/8 teaspoon of pepper

Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce the heat and cook for 15-20 minutes with a cover on until tender. Drain the water and mash together with butter, salt, and pepper. 

Next time you’re at the farmers market, pick up some turnips and carrots to create this side dish. You can also pre-order a box of locally grown vegetables that include carrots and turnips for Thanksgiving at

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