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Photo by: Nicole Franzen

Sweet Potato & Parsnip Mash

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Serves 4
1 & 1/4 pounds orange-fleshed sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
additional salt and horseradish to taste
sugar, maple syrup, or honey if needed to sweeten

1. Peel sweet potatoes and parsnips, and cut ... more 

Photo by: Nicole Franzen

Sweet Potato & Parsnip Mash

Save, print, and ask a question about this recipe.

Serves 4
1 & 1/4 pounds orange-fleshed sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
additional salt and horseradish to taste
sugar, maple syrup, or honey if needed to sweeten

1. Peel sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
2. Combine sweet potato and parsnip slices, cream, butter, salt, and half of the horseradish root in a 3 or 4 quart saucepan with a tight fitting lid. Heat over low heat, stirring occasionally, until vegetables have softened. This will take about 40 to 50 minutes.
3. Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish making sure to incorporate well. less