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Mashed Potatoes with Horseradish and Parsnips

Everyone has their favorite part of the Thanksgiving meal. Turkey usually takes top billing, probably followed by stuffing and perhaps pie, but I am always partial to the potatoes (followed by pie). The lovely, lovely potatoes. Maybe its my undying love for things smothered in butter and then smothered in gravy, but during our Thanksgiving dinners, the potatoes are it for me. Mashed, sweet, gratin, I don’t care. I always have a strategic plan to place them near my plate in order to get first dibs, which also allows me to have them close at hand when it comes time for seconds. And probably thirds. Most likely thirds.

This recipe is one my mom use to make back in the day. Taken from an early Williams-Sonoma cookbook, these mashed potatoes were always on our table for holiday meals. Adding the parsnips gives a bit more texture, for those of us who like a bit of ‘chunk’, and the horseradish adds a bit of zip. Use how ever much you like, I use brand I knew wasn’t too strong, but if you loooove horseradish, put in an extra tablespoon or two.

mashedpots1 mashedpots3

Mashed Potatoes with Horseradish and Parsnips

Form Williams-Sonoma Potatoes

Serves 4-6 as a side dish

4 (about 2lbs) russet potatoes, peeled and cut in to 1/4″ cubes
3 (about 3/4lbs) parsnips, peeled and cut in to 1/4″ pieces
4 tbsp unsalted butter
2 tbsp prepared horseradish
1/3 c heavy cream or half and half, plus more if needed
1/2 tsp salt
1/4 tsp pepper

In a large pot, place the potatoes, parsnips and water. Salt and bring to a boil. Boil for about 15 minutes, until the potatoes are tender. Remove the potatoes and parsnips, dump out the water, and place the pot back on the stove. Using a food mill or potato ricer, rice the potato parsnip mixture back into the pot. Turn the heat on very low, and add the butter, salt, pepper, horseradish and cream. Combine. If the the potatoes, look dry, add more cream 1 tbsp at a time (I had to add 2 extra tbsp to reach my desired consistency). Remove from heat, season to taste, and serve.

To reheat, place back in a large pot and heat over low heat until warmed through.

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