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Triple Mash with Horseradish Bread Crumbs

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Triple Mash with Horseradish Bread Crumbs Recipe photo by Taste of Home

Ingredients

  • 1-3/4 pounds Yukon Gold potatoes, peeled and cubed
  • 4 medium parsnips (about 1-1/4 pounds), 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

Directions

  1. Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
  2. Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat.
  3. Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.

Nutrition Facts

2/3 cup: 199 calories, 9g fat (5g saturated fat), 22mg cholesterol, 240mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 4g protein.

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