Side Dish: United States – Horseradish-Parsnip Potato Mash

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

1 lb / 450 g russet potatoes, peeled and cut into 1-inch chunks
1 lb / 450 g parsnips, peeled and cut into 1-inch chunks
3 tbsp (45 ml) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed
2 tbsp (30 ml) sour cream or crème fraîche
1 to 2 tbsp (15 to 30 ml) prepared horseradish, to taste
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 tbsp (15 ml) finely chopped chives

Instructions

Place potatoes and parsnips in a pot, cover with cold salted water by about 1 inch, and bring to a boil. Reduce to a simmer and cook until very tender, 15 to 18 minutes.
Warm the milk with the butter until the butter melts.
Drain the vegetables well, return them to the hot pot, and cook over low heat for 30 seconds to evaporate excess moisture.
Mash the potatoes and parsnips, then stir in the warm milk-butter mixture, sour cream, and horseradish until creamy.
Season with salt and pepper, fold in chives, and adjust horseradish to taste. Serve hot alongside the stew.