Triple Mash with Horseradish Breadcrumbs
This unique and flavorful side dish combines the creamy textures of three mashed vegetables, often potatoes, sweet potatoes, and parsnips or rutabagas. The mash is seasoned to perfection, creating a rich and hearty base. It's topped with crispy breadcrumbs infused with the zesty kick of horseradish, adding a crunchy contrast and bold flavor. Perfect for holiday feasts or special occasions, this dish offers a sophisticated twist on traditional mashed sides.
Ingredients
- 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 breadcrumbs
- 2 tablespoons prepared horseradish
- 1 cup whole milk
- 1/4 teaspoon pepper
Instructions
- Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
- Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add breadcrumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat.
- Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with breadcrumbs.
Nutrition
Calories: 199kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 240mgFiber: 4gSugar: 6g
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