Food Network Magazine - (11)November 2019

HORSERADISH SMASHED POTATOES

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 6 to 8

3 pounds red-skinned potatoes (about 10),

cut into 1½-inch chunks

Kosher salt

2 cups whole milk, plus warm milk as needed

¾ cup finely grated peeled fresh horseradish

(about 8 ounces)

¾ cup sour cream

4 tablespoons unsalted butter, sliced

½ cup chopped fresh parsley

Freshly ground pepper

1. Put the potatoes in a large pot and cover with cold water by 1 inch;

season generously with salt. Bring to a boil, then reduce the heat to a

simmer and cook until the potatoes are tender, 20 to 25 minutes.

2. Meanwhile, combine the milk, horseradish and a pinch of salt

in a small saucepan. Bring to a simmer, then reduce the heat to

low and cook, stirring occasionally, until the horseradish is tender

and infuses the milk, about 10 minutes (it’s OK if the mixture

looks curdled). Cover to keep warm.

3. Drain the potatoes well, then return to the pot over low heat.

Cook until the excess liquid evaporates, 1 to 2 minutes. Add the

sour cream and butter and smash with a potato masher until the

butter is melted and the potatoes are mostly smooth but with

some chunks. Mash in the milk mixture and parsley until creamy;

season with salt and pepper. If the potatoes still seem thick, add

more warm milk as needed. Transfer the potatoes to a serving dish.

MASHED SWEET POTATOES

AND PARSNIPS

ACTIVE: 35 min l TOTAL: 1 hr l SERVES: 6 to 8

6 tablespoons unsalted butter

2 pounds sweet potatoes, peeled and cut into large chunks

1 pound parsnips, peeled and cut into large chunks, any tough

woody cores discarded

4 sprigs thyme

¼ teaspoon freshly grated nutmeg, plus more for topping

Kosher salt and freshly ground pepper

½ cup half-and-half

1 teaspoon sherry vinegar

1. Melt 3 tablespoons butter in a large pot or Dutch oven over

medium heat; cook, stirring occasionally, until browned, about

5 minutes. Add the sweet potatoes, parsnips, thyme sprigs,

nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook,

stirring, until the vegetables are well coated.

2. Add ½ cup water and the half-and-half to the pot, cover and

bring to a simmer. Reduce the heat to medium low and cook,

stirring occasionally and adding ¼ cup more water at a time if the

pot is dry, until the vegetables are very tender, 30 to 35 minutes

(at the end, there will not be a lot of liquid left).

3. Discard the thyme sprigs and transfer the vegetables and

any liquid to a food processor. Add the remaining 3 tablespoons

butter and process until very smooth. Add the vinegar and

process to combine; season with salt and pepper. Transfer the

potatoes to a serving dish. Sprinkle with more nutmeg.

NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 117

Horseradish

Smashed

Potatoes

Mashed

Sweet Potatoes

and Parsnips