Description
Creamy, buttery mashed potatoes blended with sweet parsnips and a kick of horseradish make this side dish uniquely flavorful — perfect alongside roasted meats or holiday dinners.
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)
Instructions
- Place sliced parsnips in the bottom of a steamer basket and top with potatoes. Steam over boiling water for about 15 minutes, until tender when pierced with a fork.
- Drain and transfer vegetables to the pot. Add butter, salt, pepper, and horseradish. Mash with a potato masher until mostly smooth.
- Pour in heavy cream and continue mashing until creamy, adding more cream if needed to reach desired consistency.
- Adjust seasoning to taste and serve immediately in a warmed bowl.
Notes
- Use more horseradish for a stronger kick.
- For extra richness, add a splash of sour cream or cream cheese.
- Can be made ahead and gently reheated with extra cream.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
