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.

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.

Ratings & Reviews

jehabrich's Review

rstarrlemaitre
January 12, 2014
Perfect way to get the picky eater to try root veggies. Buttery taste with little butter or fat.

rstarrlemaitre's Review

jehabrich
January 08, 2011
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