Mashed Potatoes With Parsnip And Horseradish

Dh and i loved these potatoes from the williams-sonoma website. we served with fish. i used salted butter.

Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.

Put the potatoes and parsnips into a steamer basket and set the basket over boiling water.

Cover and steam until the vegetables are very tender when pierced with a small knife , about 15 minutes.

Transfer the potatoes and parsnips to a bowl.

Empty the pot and wipe dry.

Return the vegetables to the still hot pot.

Add the butter , horseradish , salt and pepper.

Using a potato masher , mash until smooth.

Add the 1 / 3 cup half and half and mash to blend , adding more half and half , 1 tb at a time , if needed to reach the desired consistency.

Transfer the vegetables to a serving bowl and serve immediately.

Make ahead: this dish can be prepared up to 2 hours in advance.

Cover loosely and let stand at room temperature.

Just before serving , reheat gently over low heat , stirring often.

russet potatoes, parsnips, unsalted butter, creamed horseradish, kosher salt, fresh ground pepper, half-and-half