Side dishe for 5
Parsnip Horseradish Mashed Potatoes
Potatoes and parsnips boil until tender, then mash with butter, horseradish, and optional warmed half-and-half.
$0.68per serving $
28 minstart to table
5servings
AmericanVegetarianBudgetSide dishesThanksgiving on a budgetSpring
Ingredients
- 4 russet potatoes
- 3 parsnips
- 4 tbsp unsalted butter
- 2 tbsp prepared white creamed horseradish
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/3 cup warmed half-and-half (optional)
Steps
- Peel the potatoes and parsnips, cut them into even pieces, and place them in a large pot.
- Cover the vegetables with water, add the salt, and boil for 15 to 18 minutes, until tender.
- Drain the vegetables and return them to the warm pot.
- Mash them with butter, horseradish, pepper, and warmed half-and-half until smooth.
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