- 4 medium Yukon Gold potatoes, peeled and cubed
- 4 medium parsnips, peeled and cubed
- 2-1/2 cups cubed peeled rutabaga
- 2 teaspoons salt
- 1/2 cup butter, divided
- 1 cup soft bread crumbs
- 2 tablespoons prepared horseradish
- 1 cup whole milk
- 1/4 teaspoon pepper
- Place vegetables and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
- Meanwhile, in a skillet, melt 4 tablespoons butter. Stir in bread crumbs; toast over medium heat 3-5 minutes or until golden brown, stirring frequently. Stir in horseradish; remove from heat.
- Drain vegetables; return to pan. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Spoon into serving dish; top with bread crumb mixture. Yield: 12 servings (2/3 cup).
Originally published as Triple Mash with Buttered Horseradish in Taste of Home Christmas Annual Annual 2013, p50
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