Mashed Potatoes With Parsnip And Horseradish
This creamy horseradish mashed potatoes and parsnips recipe is a delightful twist on classic mashed potatoes. The combination of earthy parsnips and zesty horseradish creates a flavorful side dish that will surely impress your family and guests. Creamy, smooth, and with just the right amount of kick, this dish is perfect for any occasion. Enjoy the comforting blend of flavors in each delectable bite.
— Constant Cookbook
Ingredients
- 4 russet potatoes, about 2 lb. total, peeled and
- cut into rounds 1/4 inch thick
- 3 parsnips, about 3/4 lb. total, peeled and
- cut into rounds 1/4 inch thick
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
- 2 Tbs. prepared white cream-style horseradish
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup warmed half-and-half or heavy
- cream, plus more as needed
Instructions
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
- Empty the pot and wipe dry. Return the vegetables to the still-hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half-and-half and mash to blend, adding more half-and-half, 1 Tbs. at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately. Serves 4 to 6.
- <strong>Make-Ahead Tip</strong>: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.
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