Carrots, turnips, and horseradish give added dimension and flavor to mashed potatoes. Use a microplane to make quick work of grating carrots and horseradish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2-1/2 pounds potatoes
- 3 pounds turnips peeled and cut into 2-inch pieces
- 6 Tablespoons margarine or butter, softened
- 2 Tablespoons horseradish cream or drained bottled horseradish, or to taste
- 1/4 cup grated carrots
- 2 to 4 teaspoons sugar
- 1/2 cup chopped fresh parsley
- 1 teaspoon ground pepper
Preparation:
In a large sauce pan cover the potatoes with salted cold water in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
While potatoes are cooking, In another pot cover turnips with salted cold water and simmer, uncovered, until very tender, 10 to 20 minutes. Add the carrots to the turnips after they have been cooking for 10 minutes. Drain turnips and carrots in a colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.
Yield: 5 to 6 servings
Recipe Source: Eileen Goltz, chef and caterer
Reprinted with permission.
While potatoes are cooking, In another pot cover turnips with salted cold water and simmer, uncovered, until very tender, 10 to 20 minutes. Add the carrots to the turnips after they have been cooking for 10 minutes. Drain turnips and carrots in a colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.
Yield: 5 to 6 servings
Recipe Source: Eileen Goltz, chef and caterer
Reprinted with permission.
