Smashed Potatoes, Parsnips, and Turnips

2 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Katie Stoddard
Yield
10 servings (serving size: about 3/4 cup)
November 2002
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 160
  • Caloriesfromfat 28%
  • Fat 4.9g
  • Satfat 2.9g
  • Monofat 1.4g
  • Polyfat 0.3g
  • Protein 2.9g
  • Carbohydrate 27.5g
  • Fiber 3.9g
  • Cholesterol 12mg
  • Iron 1.1mg
  • Sodium 437mg
  • Calcium 39mg

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.

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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