Rustic Horseradish Root Mash
- 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
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.
Calories: 1793kcalCarbohydrates: 161gProtein: 23gFat: 125gSaturated Fat: 76gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gTrans Fat: 4gCholesterol: 327mgSodium: 1113mgPotassium: 4026mgFiber: 39gSugar: 63gVitamin A: 3944IUVitamin C: 204mgCalcium: 824mgIron: 6mg