Ingredients
- 2 lbs Yukon Gold or russet potatoes peeled and cubed
- 1 medium rutabaga peeled and cubed
- 4 medium parsnips peeled and cubed
- 1 stick Butter cubed
- 1/2 cup sour cream
- 1 cup Whole milk
- 1 large clove garlic finely chopped
- 1/4 cup prepared white horseradish
- Salt and pepper to taste
Instructions
- Place the cubed potatoes, rutabaga and parsnips into a large pot and add enough water to cover the vegetables.
- Bring to a medium boil and cook, uncovered, until tender and easily pierced with a fork, about 20 minutes. Drain the water from the pot.
- In a small saucepan, warm the butter, sour cream and milk until the butter is fully melted and the sour cream is well incorporated.
- Add milk mixture, garlic horseradish, salt and pepper to the potatoes.
- Mash until smooth using a potato masher and then transfer to a serving dish.
Nutrition
Calories |1793kcalCarbohydrates |161gProtein |23gFat |125gSaturated Fat |76gPolyunsaturated Fat |6gMonounsaturated Fat |32gTrans Fat |4gCholesterol |327mgSodium |1113mgPotassium |4026mgFiber |39gSugar |63gVitamin A |3944IUVitamin C |204mgCalcium |824mgIron |6mg
