Ingredients
1-3/4 pounds Yukon Gold potatoes, peeled and cubed4 medium parsnips (about 1-1/4 pounds), peeled and cubed2-1/2 cups cubed peeled rutabaga2 teaspoons salt1/2 cup butter, divided1 cup soft bread crumbs2 tablespoons prepared horseradish1 cup whole milk1/4 teaspoon pepper
Preparation
Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat.
Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.
