Here is a delicious alternative to your standard mashed potatoes. The creamy, sweet flavor of parsnip creates a perfect balance with the spiciness of the horseradish.
By Kimberly Killebrew
Related to carrots, parsnips have a unique flavor and are very sweet. They were even used as a sweetener in Europe before the arrival of cane sugar. Parsnips are commonly eaten roasted or mashed and are also fabulous in soups and stews. The potatoes add bulk and creaminess and the horseradish creates a perfect balance of sweet and spiciness. These Creamy Mashed Parsnips and Potatoes with Horseradish are quick and easy to make.
- 1 pound russet potatoes
- 1 pound parsnips
- 3 tablespoons butter at room temperature
- 1-2 tablespoons prepared horseradish
- 1 teaspoon salt
- ? teaspoon freshly ground black pepper
- ? cup heavy cream plus more as needed
- Peel the parsnips and potatoes and slice them in ¼ 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.
- Drain the pot and place the veggies in it along with the butter, salt, pepper and horseradish.
- Mash 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.
- Add salt and pepper to taste.
- Transfer to a warmed serving bowl and serve immediately.