Side Dish: United States – Horseradish-Parsnip Potato Mash

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) russet potatoes, peeled and cut into 1-inch (2.54 cm) chunks
1 lb (450 g) parsnips, peeled and cut into 1-inch (2.54 cm) 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 (5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 tbsp (15 ml) finely chopped chives

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place potatoes and parsnips in a pot, cover with cold salted water by about 1 inch (2.54 cm), 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.

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.