Potato Mash with Parsnips, Rutabaga and Horseradish Panko Crumbs

By Lily Kayte
January 26, 2015
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Author Notes: Yukon Gold potatoes get a flavor boost with parsnips and rutabagas, and topped with spicy horseradish-spiked panko crumbs. Lily Kayte

Serves: 10 to 12

  • 1-1/2 pounds Yukon Gold potatoes
  • 4 medium parsnips
  • 2-1/2 cups peeled cubed rutabaga
  • 2 teaspoons kosher salt
  • 1/2 cup unsalted butter, divided
  • 1 cup panko crumbs
  • 2 tablespoons bottled well-drained white horseradish
  • 1 cup whole milk
  • 1/4 teaspoon freshly ground pepper
  1. Peel and cube the potatoes and parsnips and combine with rutabaga and salt in a large soup pot. Cover with water and bring to a boil, reduce heat and cook, uncovered, 15 minutes or until fork tender.
  2. Meanwhile, in a heavy skillet, melt half of the butter over medium heat, add panko crumbs and cook 3 to 5 minutes or until toasted golden brown. Stir in horseradish; remove from heat.
  3. Drain vegetables and return them to the pot. Mash over low heat, gradually adding milk, pepper and remaining butter. Transfer to a big serving dish and sprinkle with panko crumbs.

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