Cut potatoes and parsnips into even-sized pieces.
Place in a pot and cover with cold water.
Add a pinch of salt and bring to a boil.
Turn down the heat and simmer until vegetables are fork-tender, about 20 - 30 minutes
depending on size of pieces.
Drain well.
While the potatoes and parsnips simmer, heat the cream and butter in a small pan over low heat
until melted together.
Placed drained vegetables into a mixing bowl.
Whip the vegetables together while slowly pouring in the cream and butter mixture.
Add horseradish sauce to taste.
Add salt and pepper to taste.
Serving
Suggestions
Serve hot with butter.
Originally Submitted
1/17/2018
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