Mashed Potatoes with Parsnips and Horseradish
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These Mashed Potatoes with Parsnips and Horseradish are a definite “must-add” to your lineup of side dishes! Creamy, buttery mashed potatoes are paired with sweet parsnips and spicy horseradish for a positively delicious side dish you’re sure to love!
Here is a delicious alternative to your standard mashed potatoes. Wonderfully creamy with the sweet flavor of parsnips and the spiciness of horseradish, the combination is absolutely delicious. 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. Parsnips are really popular in Great Britain but when I later moved to the U.S. I realized how relatively uncommon they are here. That’s probably because they weren’t introduced here until the 19th century. 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. 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. They were grown by the ancient Romans and Greeks and are still grown and enjoyed throughout much of Europe. While they look similar to white carrots they are much sweeter than carrots and have a unique earthy nutty flavor. 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!
Mashed Potatoes with 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. Select smaller, slimmer parsnips that are more tender.
Peel the parsnips and potatoes.
Slice them into 1/4 inch rounds.
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). Place the steamer on top of a pot of boiling water and cover with the lid. 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. Mash them with a potato masher until smooth. Then add the heavy cream and mash some more. Add more cream if desired, one tablespoon at a time, until the desired consistency is reached.
Transfer to a warmed serving dish and serve immediately.
Enjoy!
For the ultimate mashed potato experience, be sure to give our Loaded Colcannon a try!
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Mashed Potatoes with Parsnips and Horseradish
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
Originally published on The Daring Gourmet November 30, 2019
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Can anyone tell me if you can make this dish ahead of time and then warm it up at the last minute?
Yes you can, Marie!
My mother always used to make parsnips with carrots for the Christmas table, then one year she made honey-glazed roasted parsnips which is IMO the best way to cook them.
Anyway, I’m intending to adapt this recipe for my own Christmas dinner this year- swapping the potatoes out- I’m doing either sarladaise or pavé potatoes- and replacing them with celeriac/celery root.
Hi Pete, I absolutely love roasted parsnips, it’s my favorite way to enjoy them as well. Your Christmas dinner sounds like it’s going to be divine! :)
It turned out really well- celeriac was a good replacement for potatoes. Made a nice contrast in terms of texture and flavour to the other side dishes- Brussels sprouts gratin, roasted sweet peppers and duck-fat smashed potatoes- I ended up a bit rushed for time and that seemed the best compromise between what I wanted to make and what I had the time to make.
Thanks so much for the feedback, Pete, your sides all sound fabulous!
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!
This was perfect with the German Kohlrouladen I made for dinner. Thank you again for yet another great recipe!
That’s wonderful, Karen, thanks so much!
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
You’re a gem, Katarane, thank you so much! :)
Will definitely give this a try. I love parsnips. I have cooked turnips with potatoes before and they are goo too.
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.
Oooh, that pie sounds absolutely marvelous, Marri!
Made these tonight. Delicious. Served a grilled pork chop atop them. Big hit. Thanks for a great recipe.
That sounds like a winning combination, Nise, yum! So glad you enjoyed this and really appreciate the feedback!
Loved this recipe. Swapped out the cream for a little Greek yogurt. It was delicious.
That’s great, Dani, so glad you liked it!
These look SOOO yummy!
Thank you, Diane, and thanks so much for visiting!
Will certainly give this recipe a try. Thanks
That’s great, Cali, thank you for visiting!
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.
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.