Mashed Potatoes with Parsnip and Horseradish
Ingredients
- 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 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 Tbs. prepared white cream-style horseradish
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup warmed half-and-half or heavy cream, plus more as needed
Instructions
Mashed Potatoes with Parsnip and Horseradish serves 6 original recipe by Williams-Sonoma.
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