Creamy Mashed Parsnips & Potatoes with Horseradish
Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
  • 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
  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.
Recipe by Honest Cooking at