Turnip Japanese Yam Mash

This Turnip Japanese Yam Mash is every bit as creamy as traditional mashed potatoes – but without dairy or nightshades. Dive in!

As the air gets crisp and the temps dip, we enter the season of FOOD. (Wait. Isn’t every season food season? 😁) We feel a pull toward the warm, comforting foods, family, and hearty meals. For those of us with food sensitivities, the season can be tricky. We are trying to navigate our desire for health, and a yearning for nostalgia…

The great news in all of this is that we can make a few swaps, and we’re golden! You will not feel deprived if you can find suitable substitutes for the foods you loved, once upon a time.

This particular sub for mashed potatoes adds a vegetable that doesn’t get a lot of press – turnips! When cooked, they get quite soft, and help the Japanese yams (or white sweet potatoes) to become creamy when puréed. They also lend some diversity to our vegetable intake.

Special equipment

Let me suggest something that will save you time and energy with this recipe – an immersion blender. This is basically a blender on a stick that you plunge right into anything you’re trying to purée, and it doesn’t go all over the kitchen. It also goes easily into the dishwasher. But if you’d rather work your arms, feel free to mash away with a potato masher. You do you. 🙂

Hey, if turnips aren’t your thing, try my AIP Mashed “Potatoes”, which is just mashed white sweet potatoes. It is one of my most pinned recipes on Pinterest.

I hope you enjoy this season of food. And as always, I’m wishing you great love and deep healing.

💗,

Wendi

Turnip Japanese Yam Mash

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Sides, ThanksgivingCuisine: AIP, PaleoDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

This Turnip Japanese Yam Mash is every bit as creamy as traditional mashed potatoes – but without dairy or nightshades. Dive in!

Ingredients

• 2 cups 2 (heaping) peeled/chopped Japanese yams or white sweet potatoes

• 1 cup 1 (heaping) peeled/chopped turnips

• 1/2 cup 1/2 full fat coconut milk

• 1 TBSP 1 coconut oil

• 1 tsp 1 sea salt

Directions

• Place all ingredients in a large saucepan over medium heat. Cover. Simmer until vegetables are fork tender, 10-15 minutes. (Watch heat. Keep it just at a simmer.) Do not drain.
• Using an immersion blender, process until smooth and creamy. (Alternately, mash with a potato masher.) If you have successfully reintroduced ghee, you could throw a dollop on top to get all melty and yummy.

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