Mashed Turnips and Potatoes with Horseradish

  • 2 1/2 pounds gold potatoes, peeled and cut into 1/2 inch slices
  • 3 pounds turnips, peeled and cut into 1 inch slices
  • 8 T butter
  • 2 T horseradish, or more to taste
  • 4 t sugar or honey granules
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 C chopped fresh chives

Bring salted water in a large pot to boil and add potatoes making sure they are covered by 2 inches of water.  Cook uncovered at a slow boil until very tender and easily penetrated with a knife, about 20 or 30 minutes.  Drain and place in a bowl.  Boil turnips in a separate pot, again covering with 2 inches of salted water until very tender, 10 to 20 minutes.  Drain turnips in colander and immediately add to warm potatoes.  Mash the potatoes and turnips together with the butter and horseradish.  Season with sugar, salt, and pepper and stir in chopped chives.

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