Potato Mash With Parsnips, Rutabaga And Horseradish Panko Crumbs

1. 1

   Peel and cube the potatoes and parsnips and combine with rutabaga and salt in a large soup pot. Cover with water and bring to a boil, reduce heat and cook, uncovered, 15 minutes or until fork tender.

2. 2

   Meanwhile, in a heavy skillet, melt half of the butter over medium heat, add panko crumbs and cook 3 to 5 minutes or until toasted golden brown. Stir in horseradish; remove from heat.

3. 3

   Drain vegetables and return them to the pot. Mash over low heat, gradually adding milk, pepper and remaining butter. Transfer to a big serving dish and sprinkle with panko crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.