Silky Potato–Turnip Purée
Description
A Swede Dish side dish that feels heritage Nordic, modern American, and luxuriously silky: a Potato–Turnip Purée inspired by Swedish rotmos, elevated into a smooth, restaurant-style puree with warm Scandinavian aromatics.
Ingredients
Optional Swede Dish Flavor Add-Ins
Instructions
1. Boil the Vegetables
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Add potatoes + turnips to a pot of cold salted water.
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Bring to boil, reduce to simmer.
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Cook 18–20 minutes until very tender.
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Drain well and return to hot pot (to steam off moisture).
2. Create the Silky Base
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Add butter to the hot vegetables.
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Mash lightly before fully puréeing (prevents overworking).
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Add white pepper + salt + nutmeg.
3. Purée Until Silky
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Choose your texture (see notes).
Note
Ultra-Smooth (restaurant-style)
Use:
- immersion blender, or
- food processor in short pulses
Classic Smooth
Use:
- hand mixer, or
- potato ricer for the most beautiful velvety finish
Add warm milk/cream gradually until perfectly silky.
4. Add Optional Swede Dish Twists
After puréeing, fold in one of the following:
- Dijon → bright + Scandinavian
- Horseradish → Swedish-American holiday classic
- Crème fraîche / skyr → tangy, refined
- Roasted garlic → cozy depth
Swede Dish FINISHING TOUCHES
- Drizzle of melted butter or brown butter
- Sprinkle of white pepper
- A few snips of chives or parsley
- Optional: micro-zest of lemon for brightness
Serve warm in a simple Scandinavian bowl.
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