How to Make Potato with Root Vegetable Mash

Potato and Root Vegetable Mash Recipe by: Paula Deen
Ingredients: Makes 12 serving
6 pounds Russet potatoes. Peeled and cut into 1 inch pieces
1 pound parsnips, peeled and cut into ½ inch pieces
1 pound turnips, peeled and cut into ½ inch pieces
1 cup heavy whipping cream
½ cup butter
2 tablespoons refrigerated fresh horseradish
1 teaspoon salt
Garnish: chopped chives

Procedures:

• In a large stockpot, place potatoes, parsnips, and turnips. Add cold water to cover by 1 inch. Bring to a boil over medium high heat. Reduce heat, and simmer for 15 minutes or until vegetables are soft. Drain and return to pan. Add cream and next 3 ingredients; mash to desired constency. Stir in chives. Garnish with chives, if desired. ends