Prep the pan: Heat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin with butter or spray. If you have silicone liners, they work well too.

Cook the veg: Add the potatoes and turnips to a large pot of cold, salted water. Bring to a boil and cook until very tender, 15–20 minutes. Drain well.

Dry them out: Return the drained vegetables to the hot pot. Set over low heat for 1–2 minutes, stirring, to let excess moisture steam off. This helps the mash hold together.

Mash and season: Add butter, warm milk or half-and-half, garlic, salt, and pepper. Mash until mostly smooth with a few small chunks for texture. Stir in herbs and cheese if using. Taste and adjust seasoning.

Bind with eggs: Let the mash cool for 2–3 minutes, then stir in the beaten eggs. The mixture should be creamy but scoopable—add a splash more milk if it seems stiff.

Scoop and top: Spoon the mash into the muffin cups, filling to the top and gently mounding. Sprinkle with a pinch of paprika or extra cheese if you like.

Bake: Bake for 20–25 minutes, until set and lightly golden on top with crisp edges.

Rest and release: Cool in the pan for 5 minutes to set. Run a thin knife around each cup to loosen, then lift out. Serve warm.

Optional finish: For extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.