The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Food Ā» By Course Ā» Side Dishes Ā» Mashed Potatoes and Parsnips with Horseradish

Mashed Potatoes and Parsnips with Horseradish

March 22, 2023 by Kimberly Killebrew Ā· 19 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

265 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

Mashed Potatoes and Parsnips with Horseradish.Ā  Creamy, buttery mashed potatoes are paired with sweet parsnips and spicy horseradish for a positively delicious side dish you’re sure to love!

mashed potatoes parsnips recipe horseradish

Here is a delicious alternative to your standard mashed potatoes.Ā  Wonderfully creamy with the sweet flavor of parsnips and the spiciness of horseradish, the combination is absolutely delicious.Ā  This mashed potatoes and parsnips recipe is a must try!

I think the first time I ever had parsnips was soon after I moved to England.Ā  Parsnips are really popular in Great Britain but when I later moved to the U.S. I realized how relatively uncommon they are here.Ā  That’s probably because they weren’tĀ  introduced here until the 19th century.Ā  Ā I’m not sure why it took so long for them to find their way here but I’m glad they did because they’re fabulous.Ā  During my years living in the UK I grew to love parsnips roasted, grilled, mashed and sauteed and it’s especially hard for me to imagine a Christmas or Easter dinner without them.

What Are Parsnips and What Do They Taste Like?

Parsnips are long, skinny root vegetables that are a creamy white color and are closely related to carrots and parsley.Ā  They were grown by the ancient Romans and Greeks and are still grown and enjoyed throughout much of Europe.Ā  While they look similar to white carrots they are much sweeter than carrots and have a unique earthy nutty flavor.Ā  In fact, parsnips are so sweet that Europeans used them as a sweetener before cane sugar came along.

Because of their high sugar content they’re especially phenomenal roasted where the natural sugar in them takes on a rich caramelized flavor.

Though they’re still not commonly eaten in the U.S., you can fortunately find them in virtually any well-stocked grocery store and at farmer’s markets.

If you’re a fan of mashed potatoes and are looking for something a bit more dressed up to showcase as a delicious side dish, try these Mashed Potatoes and Parsnips with Horseradish!

what are parsnips what do they taste like

Mashed Potatoes and Parsnips Recipe

Let’s get started!

Select parsnips that aren’t too large or wide in diameter as those tend to be a little woodier.Ā  Select smaller, slimmer parsnips that are more tender.

parsnips

Let’s get started!

Peel the parsnips and potatoes.

Slice them into 1/4 inch rounds.

slicing the veggies

Place them in a steamer (put the parsnips in first where they’ll be closer to the hot steam with the potatoes on top since the parsnips require a little longer cooking time). Ā Place the steamer on top of a pot of boiling water and cover with the lid. Ā Steam for about 15 minutes or until they’re tender when pierced with a fork.

Empty the pot of water and place the vegetables in it along with the butter, salt, pepper, and horseradish. Ā Mash them with a potato masher until smooth. Ā Then add the heavy cream and mash some more. Ā Add more cream if desired, one tablespoon at a time, until the desired consistency is reached.

mashed potatoes with parsnips recipe horseradish

Transfer to a warmed serving dish and serve immediately.

Enjoy!

mashed potatoes parsnips recipe horseradish
Ā© Bhofack2 | Dreamstime

For the ultimate mashed potato experience, be sure to give our Loaded Colcannon a try!

 

mashed potatoes parsnips recipe horseradish

Mashed Potatoes and Parsnips with Horseradish

Kimberly Killebrew
Creamy, buttery mashed potatoes are paired with sweet parsnips and spicy horseradish for a positively delicious side dish you're sure to love!
Print Recipe
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine All
Servings 6
Calories 214 kcal

Ingredients
 
 

  • 1 pound gold potatoes (or other medium starch content potatoes), peeled and sliced into 1/4 inch thick rounds
  • 1 pound parsnips , peeled and sliced into 1/4 inch thick rounds
  • 4 tablespoons unsalted butter , softened at room temperature
  • 1-2 tablespoons prepared horseradish (according to heat and flavor preference)
  • 1 1/2 teaspoons sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup heavy whipping cream , plus more as needed

Instructions
 

  • Place the sliced potatoes and parsnips in a steamer (put the parsnips in first where
    they'll be closer to the hot steam with the potatoes on top since the parsnips
    require a little longer cooking time). Place the steamer on top of a pot of
    boiling water and cover with the lid. Steam for about 15 minutes or until the vegetables are tender when pierced with a fork.
  • Drain the pot and place the veggies in it along with the
    butter, salt, pepper and horseradish. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add more salt and pepper to taste.
    Transfer to a warmed serving bowl and serve immediately.

Nutrition

Calories: 214kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 598mg | Potassium: 612mg | Fiber: 6g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 3mg
Keyword Mashed Potatoes and Parsnips
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet November 30, 2019

 

265 shares
  • Share
  • Tweet
  • Email

19 Comments →

« Roasted Spiralized Beets with Honey Mustard Vinaigrette

19 Responses

  1. Dave Chabun says

    February 23, 2020 at 3:39 pm

    I first saw this recipe on a show called the Frugal Gourmet. The parsnips, potatoes, white turnip or rutabagas are boiled and finished with milk, butter, and a tablespoon of prepared horseradish. Kick it up a notch by baking off the potatoes, preserving the skins. The refill the skins with the mixture and top with some of your favorite melty cheese. Put them in the oven for a bit. Cheers!

    Reply
  2. Karen P says

    January 12, 2020 at 8:22 pm

    This was perfect with the German Kohlrouladen I made for dinner. Thank you again for yet another great recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2020 at 8:41 am

      That’s wonderful, Karen, thanks so much!

      Reply
  3. katarane says

    December 6, 2019 at 9:07 am

    We had these last night and they are phenomenal but Daring Gourmet recipes are always a hit in our house. I’ve got a potluck holiday gathering coming up and I knew immediately this will be my contribution because all the guests are total foodies! I’ll be so popular! lol

    Reply
    • Kimberly @ The Daring Gourmet says

      December 6, 2019 at 10:21 am

      You’re a gem, Katarane, thank you so much! :)

      Reply
  4. Marilyn says

    December 1, 2019 at 9:50 am

    Will definitely give this a try. I love parsnips. I have cooked turnips with potatoes before and they are goo too.

    Reply
  5. Marri says

    August 24, 2015 at 11:01 am

    Oh yes! This is how I make the potato topping for my Cottage Pie recipe. The combination of the two makes for an awesome dish.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 24, 2015 at 12:11 pm

      Oooh, that pie sounds absolutely marvelous, Marri!

      Reply
  6. Nise says

    March 5, 2015 at 5:01 pm

    Made these tonight. Delicious. Served a grilled pork chop atop them. Big hit. Thanks for a great recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 5, 2015 at 5:37 pm

      That sounds like a winning combination, Nise, yum! So glad you enjoyed this and really appreciate the feedback!

      Reply
  7. Dani says

    January 13, 2014 at 4:24 pm

    Loved this recipe. Swapped out the cream for a little Greek yogurt. It was delicious.

    Reply
    • The Daring Gourmet says

      January 13, 2014 at 8:38 pm

      That’s great, Dani, so glad you liked it!

      Reply
  8. Diane {Created by Diane} says

    January 3, 2014 at 3:32 pm

    These look SOOO yummy!

    Reply
    • The Daring Gourmet says

      January 3, 2014 at 3:50 pm

      Thank you, Diane, and thanks so much for visiting!

      Reply
  9. Cali says

    December 31, 2013 at 6:35 am

    Will certainly give this recipe a try. Thanks

    Reply
    • The Daring Gourmet says

      December 31, 2013 at 9:22 am

      That’s great, Cali, thank you for visiting!

      Reply
  10. jesusan says

    December 30, 2013 at 10:19 am

    These days my favorite way to prepare parsnips is to roast them, generally mixed with other vegetables, such as rutabagas. Before roasting I toss them with olive oil and black pepper.

    Reply
    • The Daring Gourmet says

      December 30, 2013 at 10:22 am

      Hi Susan! I love roasting them with other veggies too, like carrots. I actually haven’t made them with rutabagas yet – will definitely include those next time I make them.

      Reply

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop