Mashed Potatoes with Parsnip and Horseradish
Elevate your classic mashed potatoes with this irresistible recipe for Mashed Potatoes with Parsnip and Horseradish. Featuring creamy russet potatoes paired with the subtle sweetness of parsnips, this dish takes on a distinctive depth of flavor thanks to the bold, zesty kick of prepared horseradish. Perfect for dinner parties or an upgraded weeknight side, this luxuriously smooth mash gets its velvety texture from a warming blend of butter and heavy cream. Serve it fresh and garnished with vibrant chopped chives for a pop of color and added freshness. Ready in just 40 minutes, this easy-to-make yet gourmet-style side dish is sure to steal the spotlight on your table. Great for holiday spreads or paired with roasted meats, these mashed potatoes deliver a comforting twist that’s anything but ordinary.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 pound Parsnips
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 2 tablespoons Prepared horseradish
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
Peel the russet potatoes and parsnips, then cut them into evenly sized 1-inch chunks.
Place the cut potatoes and parsnips into a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat. Reduce the heat to medium and simmer until the potatoes and parsnips are tender, about 20 minutes. To check doneness, pierce them with a fork; it should go in easily.
While the vegetables are cooking, heat the heavy cream and butter in a small saucepan over low heat until the butter has melted and the mixture is warm. Set aside.
Once the potatoes and parsnips are cooked, drain them thoroughly and return them to the pot. Allow them to sit for 1-2 minutes to let excess moisture evaporate.
Mash the potatoes and parsnips together using a potato masher or press them through a potato ricer for an extra-smooth texture.
Stir in the warm cream and butter mixture, prepared horseradish, salt, and black pepper. Mix until well combined and creamy.
Taste and adjust seasoning as needed, adding more salt, pepper, or horseradish for a stronger flavor.
Transfer the mashed potatoes to a serving bowl and garnish with chopped fresh chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 34.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6745 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
