About this recipe:This mash is a little different than the average mash. Potatoes and parsnips are pureed with horseradish and evaporated milk. The result is a deliciously smooth and very rich mash.
Fight the Fat Foodie
3 parsnips, peeled and cubed
2 potatoes, peeled and cubed
2 tablespoons horseradish
4 tablespoons light evaporated milk
salt and ground black pepper to taste
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Method Prep:15min › Cook:35min › Ready in:50min
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.
Place the vegetables into a food processor and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.
So tasty! I made it with Dijon mustard rather than horseradish, as I'm not partial to the latter. However, it was so good! (I used a little less of the measurement stated with the substituted mustard.) - 16 Apr 2012