Mashed Potatoes with Parsnips and Horseradish

Summary
Prep time	30 min
Cook time	15-20 min
Source	Williams-Sonoma Potato by Selma Brown Morrow
Yield / serves	4-6 servings
Rating	(unrated)

Ingredients

• 4 Russet potatoes (~2 lb), peeled and cut into rounds 1/4-inch thick
• 3 parsnips (~3/4 lb), peeled and cut into rounds 1/4-inch thick
• 4 T unsalted butter, at room temperature
• 2 T prepared white cream-style horseradish
• Kosher salt
• freshly ground pepper
• 1/3 c half-and-half or heavy cream, plus more if needed

Preparation

Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes and parsnips into a collapsible steamer basket and set the basket over the boiling water. 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, 1 teaspoon salt, 1/4 teaspoon pepper and mash with a potato masher until smooth. Add the half-and-half and mash to blend, adding more half-and-half, 1 tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to a bowl and serve immediately.