Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish