Sweet Potato & Parsnip Mash

By Alqualonde

The parsnips are wonderful with the sweet potatoes. The kick of horseradish adds something special to the dish and a tablespoon of maple syrup made it complete.

Ingredients

• 1 & 1/4 pounds orange-fleshed sweet potatoes
• 1 pound parsnips
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon table salt
• 1 packed tablespoon freshly grated horseradish, divided
• additional salt and horseradish to taste
• sugar, maple syrup, or honey if needed to sweeten

Preparation

Step 1

Peel sweet potatoes and parsnips, and cut into 1/4-inch thick slices.

Combine sweet potato and parsnip slices, cream, butter, salt, and half of the horseradish root in a 3 or 4 quart saucepan with a tight fitting lid. Heat over low heat, stirring occasionally, until vegetables have softened. This will take about 40 to 50 minutes.

Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish, and/or sweetener if needed. Serve hot.