Mashed Potatoes With Parsnip And Horseradish Recipes

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MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

MASHED PARSNIPS



Mashed Parsnips image

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Provided by Amy Westerman

Categories     Side Dish     Vegetables

Time 40m

Yield 8

Number Of Ingredients 7

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

Steps:

  • Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
  • Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
  • Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more to taste
3/4 cup whole milk
1/4 cup unsalted butter
4 teaspoons prepared horseradish (not beet colored)
Freshly ground black pepper

Steps:

  • In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
  • Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.

MASHED POTATOES WITH PARSNIP AND HORSERADISH



Mashed Potatoes With Parsnip and Horseradish image

DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.

Provided by Dr. Jenny

Categories     Mashed Potatoes

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 russet potatoes, about 2 lb total, peeled and cut into rounds 1/4 inch thick
3 parsnips, about 3/4 lb total, peeled and cut into rounds 1/4 inch thick
4 tablespoons unsalted butter, at room temperature
2 tablespoons prepared white creamed horseradish
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/3 cup warmed half-and-half, plus more as needed (or heavy cream)

Steps:

  • Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
  • Empty the pot and wipe dry. Return the vegetables to the still hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half and half and mash to blend, adding more half and half, 1 Tb at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately.
  • Make Ahead: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.

Nutrition Facts : Calories 316.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 38, Sodium 615.7, Carbohydrate 43.8, Fiber 6.4, Sugar 5.7, Protein 5.6

TRIPLE MASH WITH HORSERADISH BREAD CRUMBS



Triple Mash with Horseradish Bread Crumbs image

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

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

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.

MASHED POTATOES WITH PARSNIP AND HORSERADISH RECIPE



Mashed Potatoes with Parsnip and Horseradish Recipe image

Provided by BobLongo

Number Of Ingredients 7

4 russet potatoes, about 2 lb. total, peeled and cut into rounds ¼ inch thick
3 parsnips, about ¾ lb. total, peeled and cut into rounds ¼ inch thick
4 Tbs. (½ stick) unsalted butter, at room temperature
2 Tbs. prepared white cream-style horseradish
1 tsp. kosher salt
¼ tsp. freshly ground pepper
⅓ cup warmed half-and-half or heavy cream, plus more as needed

Steps:

  • YIELD: 1 servings Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl. Empty the pot and wipe dry. Return the vegetables to the still-hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half-and-half and mash to blend, adding more half-and-half, 1 Tbs. at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately. Serves 4 to 6. Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

6 medium potatoes, peeled and cubed
1/4 cup butter, melted
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 tablespoons prepared horseradish

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

HORSERADISH MASHED POTATOES



Horseradish Mashed Potatoes image

Serve these zingy potatoes with our Horseradish Crusted Salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds Yukon gold or russet potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
Freshly grated horseradish, to taste

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.
  • Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.
  • Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.

HORSERADISH MASHED POTATOES



Horseradish mashed potatoes image

Give creamy mash a subtle kick with fresh or creamed horseradish for a warming side dish - perfect with hearty stews and casseroles

Provided by Maria Elia

Categories     Side dish

Time 45m

Number Of Ingredients 4

900g potatoes such as Desirée, King Edward or Maris Piper, cut in chunks
150ml whipping or double cream
100g unsalted butter
2 tbsp fresh horseradish , grated, or creamed horseradish

Steps:

  • Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
  • Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

Nutrition Facts : Calories 510 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

HORSERADISH MASHED POTATOES



Horseradish Mashed Potatoes image

Make and share this Horseradish Mashed Potatoes recipe from Food.com.

Provided by CountryLady

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

6 medium yukon gold potatoes or 6 medium baking potatoes, peeled & quartered
1 cup milk (low fat is OK)
1/4 cup butter
3 tablespoons creamy style horseradish
salt & freshly ground black pepper

Steps:

  • Boil potatoes for 15- 20 minutes or until tender; drain well.
  • Heat milk, butter& horseradish in small pot until butter melts.
  • Mash potatoes, stir in hot milk mixture and season to taste.

Nutrition Facts : Calories 323.6, Fat 14, SaturatedFat 8.7, Cholesterol 39, Sodium 155.1, Carbohydrate 45.2, Fiber 4, Sugar 2.7, Protein 6.1

MASHED ROOT VEGETABLES WITH HORSERADISH



Mashed Root Vegetables with Horseradish image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Parsnip     Turnip     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 turnips, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 1/2-inch pieces
2 russet (baking) potatoes (about 1 pound)
1/4 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled

Steps:

  • In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

CREAMY MASHED POTATOES WITH HORSERADISH



Creamy Mashed Potatoes with Horseradish image

Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 1/2 cups

Number Of Ingredients 5

1 1/2 cups heavy cream
1/2 cup finely grated peeled fresh or prepared (drained) horseradish
3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
Coarse salt
3 tablespoons unsalted butter

Steps:

  • Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.
  • Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.
  • Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.

HORSERADISH MASHED POTATOES



Horseradish Mashed Potatoes image

Categories     Potato     Side     Christmas     Vegetarian     Quick & Easy     Horseradish     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
  • While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
  • Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

HORSERADISH MASHED POTATOES



Horseradish Mashed Potatoes image

Enjoy this distinctive side dish - horseradish mashed potatoes that can be made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 6

4 medium unpeeled boiling potatoes (about 1 1/2 pounds), cut into 1/2-inch slices
1/3 cup plain low-fat or fat-free yogurt
1 tablespoon prepared horseradish
1/2 teaspoon salt
2 to 4 tablespoons fat-free (skim) milk
Chopped fresh parsley, if desired

Steps:

  • Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until tender; drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry; remove from heat.
  • Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley.

Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

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From westoftheloop.com
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SAUSAGE SALAD WITH HORSERADISH AND MASHED PARSNIPS RECIPE | EAT …
The Sausage Salad with Horseradish and Mashed Parsnips recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #potatoes     #vegetables     #easy     #vegetarian     #dietary     #oamc-freezer-make-ahead     #3-steps-or-less     #mashed-potatoes

Top Asked Questions

How to cook parsnip garlic mashed potatoes?
Parsnip Garlic Mashed Potatoes. Ingredients. Instructions. To large pot add parsnips, potatoes, and water until the vegetables are just covered. Bring water to a boil and reduce to simmer. Cook vegetables until they tender enough to pierce with a fork. About 8-10 minutes. Drain water from the pot.
How to cook mashed potatoes?
This comforting side dish is the perfect mashed potatoes recipe. To large pot add parsnips, potatoes, and water until the vegetables are just covered. Bring water to a boil and reduce to simmer. Cook vegetables until they tender enough to pierce with a fork.
How long to cook parsnips and potatoes in a pot?
To large pot add parsnips, potatoes, and water until the vegetables are just covered. Bring water to a boil and reduce to simmer. Cook vegetables until they tender enough to pierce with a fork. About 8-10 minutes.
How do you cook parsnips and horseradish in a steamer?
1 pound parsnips , peeled and sliced into 1/4 inch thick rounds 4 tablespoons unsalted butter , softened at room temperature 1-2 tablespoons prepared horseradish (according to heat and flavor preference) require a little longer cooking time). Place the steamer on top of a pot of boiling water and cover with the lid.

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