Horseradish Parsnip Mash

This creamy mash is a flavorful side dish, perfect as a replacement for standard potatoes. Serve this on a cool spring evening with a roasted pork loin, a beef stew, or over a bed of sautéed kale, spinach and garlic.

By / Photography By Grant Beachy | February 23, 2018

Ingredients

  • 6 medium parsnips, peeled
  • 3 garlic cloves
  • 2 tablespoons butter or olive oil
  • 3 tablespoons freshly grated horseradish
  • ⅓ cup milk of choice
  • Salt and pepper to taste

Instructions

Serves 2–4

Fill a medium pot with water and place on the stove over high heat and bring to a boil.

Roughly chop parsnips into ½-inch-thick rounds. Place chopped parsnips and whole garlic cloves into the large pot of boiling water. Boil for 10 to 15 minutes or until tender when pierced with a fork.

Drain the water and add the butter or olive oil, horseradish, milk, salt and pepper to taste.

Mash with a potato masher until smooth and creamy. Serve while hot.

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Ingredients

  • 6 medium parsnips, peeled
  • 3 garlic cloves
  • 2 tablespoons butter or olive oil
  • 3 tablespoons freshly grated horseradish
  • ⅓ cup milk of choice
  • Salt and pepper to taste
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