About this recipe:A rich and creamy potato and parsnip puree that gets a little bit of a punch from horseradish. Delicious with roast beef or ham.
3 parsnips, peeled and cubed
2 potatoes, peeled and cubed
2 tablespoons prepared horseradish
4 tablespoons milk
salt and ground black pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Place the parsnips and potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Mash or transfer the potatoes and parsnip to a food processor; mix until smooth. Add the milk and horseradish; season to taste with salt and pepper.