Name: Mashed Potatoes with Parsnips and Horseradish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb gold potatoes, peeled and sliced into 1/4-inch rounds; 1 lb parsnips, peeled and sliced into 1/4-inch rounds; 4 tablespoons unsalted butter, softened; 1–2 tablespoons prepared horseradish (to taste); 1 1/2 teaspoons sea salt; 1/8 teaspoon black pepper; 1/3 cup heavy cream (plus more as needed)

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Creamy, buttery mashed potatoes get a flavorful upgrade with the addition of sweet parsnips and a bold kick of horseradish. This delicious twist on a classic side dish is perfect for roasted meats, holiday dinners, or any time you want to elevate your meal.

Mashed Potatoes with Parsnips and Horseradish

Why You’ll Love This Recipe

Creamy, rich texture with a subtle sweetness
Horseradish adds a zesty, unexpected kick
Quick and easy to make
Perfect for holiday meals or weeknight dinners
Pairs well with beef, or lamb
Naturally gluten-free
Customizable heat level
Comforting and hearty
Minimal ingredients
Elegant and flavorful twist on classic mashed potatoes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb gold potatoes (or medium-starch potatoes), peeled and sliced into 1/4-inch rounds
1 lb parsnips, peeled and sliced into 1/4-inch rounds
4 tablespoons unsalted butter, softened
1–2 tablespoons prepared horseradish (to taste)
1 1/2 teaspoons sea salt
1/8 teaspoon black pepper
1/3 cup heavy cream (plus more as needed)

Directions

Place sliced parsnips in the bottom of a steamer basket and layer sliced potatoes on top.
Steam over boiling water for about 15 minutes, or until vegetables are tender when pierced with a fork.
Drain and transfer vegetables to a large pot or mixing bowl.
Add butter, horseradish, salt, and pepper. Mash using a potato masher until mostly smooth.
Pour in heavy cream and continue mashing until creamy. Add more cream as needed for desired consistency.
Adjust seasoning to taste. Serve warm in a heated serving bowl.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 210 kcal per serving

Variations

Extra creamy: Add a splash of milk or sour cream for a smoother texture.
Make it vegan: Use plant-based butter and cream.
Add garlic: Steam a couple of garlic cloves with the vegetables.
Top with herbs: Garnish with chives or parsley for a fresh finish.
Roasted variation: Roast the potatoes and parsnips before mashing for a deeper flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to restore texture.

FAQs

Can I make this ahead of time?

Yes, reheat just before serving and stir in a little cream or butter to refresh.

Can I use other types of potatoes?

Yes, Yukon Golds or Russets work well.

How spicy is the horseradish?

It adds a mild kick, but you can adjust the amount to your taste.

Can I use fresh horseradish instead of prepared?

Yes, but use sparingly as it’s more potent.

Can I freeze the mashed potatoes?

It’s best fresh, but it can be frozen. Reheat and re-mash with cream.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but it’s optional.

What can I serve this with?

It pairs beautifully with beef roasts, or lamb.

Can I use a food processor?

It’s best to mash by hand to avoid a gummy texture.

How do I keep it warm for serving?

Place in a covered dish and keep in a warm oven until ready to serve.

Can I double the recipe?

Yes, easily double all ingredients for a larger batch.

Conclusion

Mashed Potatoes with Parsnips and Horseradish is a bold and comforting side dish that brings a delightful twist to traditional mashed potatoes. With creamy texture, sweet parsnip notes, and a gentle horseradish heat, it’s a standout addition to any meal or holiday table.