Mashed Turnips and Potatoes with Horseradish Bread Crumbs

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. 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. 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. 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