Smashed Potatoes, Parsnips, and Turnips

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.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 28%
  • Fat: 4.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 27.5g
  • Fiber: 3.9g
  • Cholesterol: 12mg
  • Iron: 1.1mg
  • Sodium: 437mg
  • Calcium: 39mg


  • 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


  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.
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