Mashed Root Vegetables with Horseradish
- 2 russet (baking) potatoes
- 2 turnips
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons fresh horseradish or drained ;bottled
- 3 parsnips
In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the bu...