Mashed Potatoes with Parsnips and 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!

5 from 21 votes

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Servings

Calories 214 kcal

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.

Keyword Mashed Potatoes and Parsnips

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet