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
- 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.
- 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.
- 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
- 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.
- 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).
- 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