Recipe information
Ingredients for - Triple Mash with Horseradish Bread Crumbs
1. 1-3/4 pounds Yukon Gold potatoes, peeled and cubed -
2. 4 medium parsnips (about 1-1/4 pounds), peeled and cubed -
3. 2-1/2 cups cubed peeled rutabaga -
How to cook deliciously - Triple Mash with Horseradish Bread Crumbs
1. Stage
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.
2. Stage
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.
3. Stage
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.
