Mashed Turnips and Potatoes with Horseradish Bread Crumbs
A comforting dish combining creamy mashed potatoes and turnips, topped with crispy horseradish-seasoned bread crumbs and fresh scallions. This elevated take on traditional mashed potatoes offers a sophisticated flavor profile perfect for special occasions.
Ingredients
- •2 pounds yellow-fleshed potatoes such as Yukon Gold
- •1¼ lb turnips
- •2¼ teaspoons salt
- •7 tablespoons unsalted butter, cut into tablespoons
- •1 cup coarse fresh bread crumbs
- •2 tablespoons drained bottled horseradish
- •¾ cup whole milk
- •½ cup thinly sliced scallion greens
- •1 tablespoon unsalted butter
- •1 teaspoon finely grated fresh orange zest
- •1¼ cups fresh orange juice
- •2 tablespoons molasses
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •4 large sweet potatoes
- •preparation instructions
Cooking Instructions
- 1.
Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
18 min
- 2.
While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
5 min
- 3.
Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.
10 min