Shelly's Recipe

Triple Mash with Horseradish Bread Crumbs

Category: Sides

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

(1) Place potatoes, parsnips, rutabaga and salt in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

(2) Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir 3-5 minutes or until toasted. Stir in horseradish; remove from heat.

(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. Yield: 12 servings (2/3 cup each).