Mashed Root Vegetables with Horseradish

April 13, 2011

If you love mashed potatoes but are looking for something a little bit out of the ordinary, this recipe is a fantastic alternative! Don’t be put off by the horseradish if it’s not one of your favorites; even my husband, who doesn’t normally care for horseradish at all, loves this side dish. The horseradish flavor is mild because the solids are strained out, which allows the combination of flavors from the turnips, parsnips, and potatoes to shine through. The dish is flavorful enough to be served without a gravy or other sauce, so this is a great accompaniment to meatloaf or another main dish without a sauce. The recipe is from the Gourmet Today cookbook.

Mashed root vegetables

Serves 4


  • 3/4  pound turnips, peeled and cut into 1/2-inch pieces
  • 3/4  pound parsnips, peeled, quartered lengthwise, woody cores discarded, and cut crosswise into 1/2-inch pieces
  • Salt
  • 2  large russet potatoes (about 1 pound)
  • 1/4  cup heavy cream
  • 1/2  stick (4 tablespoons) unsalted butter
  • 2-3  tablespoons finely grated peeled fresh horseradish or drained bottled horseradish
  • Freshly ground black pepper


  1. Cook turnips and parsnips in 4-quart pot of boiling salted water (2 teaspoons salt) for 10 minutes. Meanwhile, peel potatoes and cut into 1/2-inch pieces. Add potatoes to pot and boil until all vegetables are tender, 10-12 minutes more.
  2. Meanwhile, heat cream, butter, and horseradish (to taste) in a small saucepan over low heat, stirring occasionally, until butter is melted and mixture is hot. Remove from heat and cover to keep warm.
  3. Drain vegetables, return to pot, and heat over high heat, shaking pot, until any excess liquid has evaporated, about 30 seconds. Remove from heat and pour cream mixture through a fine-mesh sieve into vegetable; press hard on solids for more horseradish flavor if desired. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and mash vegetables with a potato masher (I use a hand mixer) until smooth, with some small pieces remaining. Season with additional salt and pepper if needed.

One comment

  1. […] brandy, apple cider vinegar, and of course the apples themselves. I served the pork along with mashed root vegetables and roasted savoy cabbage, two of my favorite vegetable sides. Overall a fantastic start for what I […]

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