Mashed potatoes with parsnip and horseradish
Description
The recipe won't take much time. In a large pot, bring water to a boil over high heat. Place the potatoes and parsnips in a steamer basket and set the basket in the pot with boiling water. The boiling water should not touch the bottom of the steamer basket with the vegetables. Cover with a lid and steam the vegetables until very tender, about 15 minutes. Transfer the potatoes and parsnips to a bowl. Dry the empty pot thoroughly. Return the vegetables to the hot pot. Add butter, horseradish, salt, and pepper. Using a potato masher or ricer, mash the mixture until smooth. Add 1/3 cup of cream and mix well. Add more cream if necessary to achieve the desired consistency. Transfer the mash to a serving bowl and serve immediately. This dish can be prepared up to 2 hours ahead. Cover and let stand at room temperature. Just before serving, reheat the mash over low heat, stirring frequently. Serve hot.