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Smashed Potatoes, Parsnips, and Turnips

Becky Luigart-Stayner; Katie Stoddard
Yield 10 servings (serving size: about 3/4 cup)
You can make this ahead, but it may thicken as it sits. Reserve 1/2 cup of cooking liquid; just before serving, gradually stir it into the mixture until it's the desired consistency.

Ingredients

  • 5 cups cubed peeled Yukon gold or red potato (about 2 pounds)
  • 3 cups chopped parsnip (about 1 pound)
  • 3 cups chopped peeled turnip (about 1 pound)
  • 1/4 cup butter
  • 1 tablespoon prepared horseradish
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 160
  • caloriesfromfat 28 %
  • fat 4.9 g
  • satfat 2.9 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 27.5 g
  • fiber 3.9 g
  • cholesterol 12 mg
  • iron 1.1 mg
  • sodium 437 mg
  • calcium 39 mg

How to Make It

  1. Place first 3 ingredients in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

  2. Stir in butter and remaining ingredients; mash mixture with a potato masher to desired consistency.