Creamy Mashed Parsnips & Potatoes With Horseradish Recipe

Cooking Directions

• STEP 1.Peel and chop the parsnips and potatoes into small chunks.
• STEP 2.Boil the parsnips and potatoes in a large pot of salted water until tender, about 15-20 minutes.
• STEP 3.Drain the parsnips and potatoes and return them to the pot.
• STEP 4.Add butter, cream, and horseradish to the pot.
• STEP 5.Mash the parsnips and potatoes until smooth and creamy.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the creamy mashed parsnips and potatoes with horseradish as a side dish.

Cooking Tips

• Make sure to chop the parsnips and potatoes into small chunks to ensure even cooking.
• Add the butter, cream, and horseradish gradually to achieve the desired consistency and flavor.
• For a spicier kick, add more horseradish to taste.
• Garnish with fresh herbs, such as parsley or chives, for added freshness and color.

Storage and Serving

• Leftover mashed parsnips and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the microwave or on the stovetop, adding a splash of cream or milk to restore the creamy texture.
• Serve the mashed parsnips and potatoes as a side dish with roasted meats, such as beef or chicken.
• Alternatively, enjoy them as a comforting main dish with a side of steamed vegetables or a salad.