Smashed Potatoes, Parsnips, and Turnips

Name: Smashed Potatoes, Parsnips, and Turnips
Yield: 10 servings (serving size: about 3/4 cup)
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

2 Reviews

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Yield

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

Becky Luigart-Stayner; Katie Stoddard

MyRecipes
RECIPE BY Cooking Light November 2002

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.

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

How to Make It

Step 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.

Step 2

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

jehabrich's Review

rstarrlemaitre

Perfect way to get the picky eater to try root veggies. Buttery taste with little butter or fat.

rstarrlemaitre's Review

jehabrich

Wonderfully buttery with the perfect note of something unexpected from the horseradish. I preferred the texture on the lumpier side, although my fiance noted he wished I had made it smoother. I really wish I could rate this 3.5

Smashed Potatoes, Parsnips, and Turnips

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jehabrich's Review

rstarrlemaitre's Review

Smashed Potatoes, Parsnips, and Turnips

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