Wash and peel the turnips. Remove the ends and cut the turnips into quarters.

Add the turnips to a pot and cover with water. Bring the water to a boil, cooking the turnips for about 35 minutes or until easily pierced with a fork.

Drain the liquid from the pot and turn off the heat. Add the almond milk.

Use a potato masher to mash the turnips. For a smoother consistency, use an immersion blender to mash the turnips.

Season with chives and garlic salt.

Serve hot.