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
-
Place first 3 ingredients in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
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Stir in butter and remaining ingredients; mash mixture with a potato masher to desired consistency.
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