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Mashed Turnips

A creamy side dish made from boiled turnips, flour, butter, cream, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turnip and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,874 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mashed Turnips

Ingredients

Directions

Prepare the turnips

  1. Peel and boil the turnips until they are three-quarters cooked.

  2. Squeeze the turnips between two plates to remove excess water.

Make the mash

  1. Place the turnips in a saucepan and add a little flour, fresh butter, cream, and salt.

  2. Mix well over low heat and cook gently for five minutes.

  3. Keep the mixture as white as possible; add powdered sugar if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Turnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turnips
Form the main body of the mash, and their water content is why they are squeezed dry first.
Flour
Thickens the mixture so the mash holds its shape instead of running loose.
Fresh butter
Adds fat for smooth texture and rich flavour.
Cream
Adds moisture and richness, giving the mash a creamy texture.

The step that matters

Squeeze the turnips dry. Turnips hold a lot of water. Excess moisture thins the mash and dilutes the flavour, so removing it before mixing keeps the texture thick and creamy.

Swap the turnip

How well each one fits the dish's main ingredients (flour, butter, cream, sugar):

  1. Arrowrootfits better
  2. Leekfits better
  3. Sweet potatofits better
  4. Turnipthe original

Fit is the average pairing score against flour, butter, cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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