Triple Mash with Horseradish Bread Crumbs

Total Time:Prep/Total Time: 30 min.

Recipe by Lily Julow, Lawrenceville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 10, 2022

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

TEST KITCHEN APPROVED

Triple Mash with Horseradish Bread Crumbs

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Yield:12 servings
Prep:15 min
Cook:15 min
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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
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Directions

  1. 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. 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. 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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