Mashed Potatoes with Parsnip and Horseradish

By BobLongo

Ingredients

• 4 russet potatoes, about 2 lb. total, peeled and cut into rounds ¼ inch thick
• 3 parsnips, about ¾ lb. total, peeled and cut into rounds ¼ inch thick
• 4 Tbs. (½ stick) unsalted butter, at room temperature
• 2 Tbs. prepared white cream-style horseradish
• 1 tsp. kosher salt
• ¼ tsp. freshly ground pepper
• ⅓ cup warmed half-and-half or heavy cream, plus more as needed

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

YIELD: 1 servings
Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl. Empty the pot and wipe dry. Return the vegetables to the still-hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half-and-half and mash to blend, adding more half-and-half, 1 Tbs. at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately. Serves 4 to 6. Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.