Mashed Potatoes with Parsnips and Horseradish. 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 with 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 with Parsnips and Horseradish!
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.
Let’s get started!
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.
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Mashed Potatoes with Parsnips and Horseradish
- 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
- 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.