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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
pounds Yukon Gold potatoes
cups peeled cubed rutabaga
teaspoons kosher salt
cup unsalted butter, divided
cup panko crumbs
tablespoons bottled well-drained white horseradish
cup whole milk
teaspoon freshly ground pepper
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0