Smashed Potatoes, Parsnips, and Turnips

Smashed Potatoes, Parsnips, and Turnips Recipe
Becky Luigart-Stayner; Katie Stoddard
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.


10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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

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

November 2002
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