Author Notes
Yukon Gold potatoes get a flavor boost with parsnips and rutabagas, and topped with spicy horseradish-spiked panko crumbs. —Lily Kayte
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Ingredients
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1-1/2 pounds
Yukon Gold potatoes
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4
medium parsnips
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2-1/2 cups
peeled cubed rutabaga
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2 teaspoons
kosher salt
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1/2 cup
unsalted butter, divided
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1 cup
panko crumbs
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2 tablespoons
bottled well-drained white horseradish
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1 cup
whole milk
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1/4 teaspoon
freshly ground pepper
Directions
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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.
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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.
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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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