Triple Mash With Horseradish Bread Crumbs Recipes

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TRIPLE MASH WITH HORSERADISH BREAD CRUMBS

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 9



Triple Mash with Horseradish Bread Crumbs image

Steps:

  • 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 bread crumbs; 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 bread crumbs.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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

MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS

Categories     Onion     Potato     Vegetable     Side     Easter     Vegetarian     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15



Mashed Turnips and Potatoes with Horseradish Bread Crumbs image

Steps:

  • Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
  • While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
  • Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.

2 pounds yellow-fleshed potatoes such as Yukon Gold
1 1/4 lb turnips
2 1/4 teaspoons salt
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens
Unsalted butter for buttering pan
1 teaspoon finely grated fresh orange zest
1 1/4 cups fresh orange juice
2 tablespoons molasses (not robust or blackstrap)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large sweet potatoes (2 3/4 lb), peeled and cut lengthwise into 1-inch-wide wedges

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