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.
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.
You May Like
rstarrlemaitre's Review
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
jehabrich's Review