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Mashes Parsnips & Potatoes with Horseradish Recipe

Creamy Mashed Parsnips & Potatoes with Horseradish

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  • Author: Kimberly Killebrew
  • Total Time: 25 mins
  • Yield: 4 1x


  • 1 pound russet potatoes
  • 1 pound parsnips
  • 3 tablespoons butter at room temperature
  • 12 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ? teaspoon freshly ground black pepper
  • ? cup heavy cream plus more as needed


  1. Peel the parsnips and potatoes and slice them in ¼ inch rounds.
  2. 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).
  3. 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.
  4. Drain the pot and place the veggies in it along with the butter, salt, pepper and horseradish.
  5. 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.
  6. Add salt and pepper to taste.
  7. Transfer to a warmed serving bowl and serve immediately.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
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