Mashed Potatoes with Parsnips and Horseradish

Ingredients

• 454 g (1 pound)gold potatoes, or other potatoes with a medium starch content, peeled and sliced into 6 mm (1/4-inch) rounds
• 454 g (1 pound)parsnips, peeled and sliced into 6 mm (1/4-inch) rounds
• 57 g (4 tablespoons)unsalted butter, softened at room temperature
• 15–30 ml (1–2 tablespoons)prepared horseradish, according to your preference for heat and flavour
• 1 1/2 teaspoonssea salt
• 1/8 teaspoonfreshly ground black pepper
• 80 ml (1/3 cup), plus more as neededdouble cream

Instructions

1. 1

   Steam the vegetables

   Put the sliced parsnips in the steamer first, nearer the steam, then add the potatoes on top. Set it over a pan of boiling water, cover and steam for about 15 minutes, until both vegetables are tender when pierced with a fork.

2. 2

   Mash and season

   Drain the pan, then put the vegetables in it with the butter, salt, pepper and horseradish. Mash, add the cream and continue mashing until smooth, adding more cream to reach your preferred consistency. Adjust the salt and pepper to taste, transfer to a warmed serving bowl and serve straight away.

What are mashed potatoes with parsnips?

This is a variation on a familiar mashed-potato side, with parsnips bringing sweetness and prepared horseradish adding a savoury, peppery edge. Root vegetables such as potatoes and parsnips have long been staples in British cooking, though this recipe does not specify a particular regional origin.

The combination works because the parsnips soften alongside the potatoes, while butter and cream round out their flavours. Horseradish gives the mash a brighter finish without taking away its comfort-food character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 3g protein, 24g carbs, 13g fat.

The potatoes and parsnips provide most of the carbohydrates, while the butter and cream contribute most of the fat; the vegetables provide only a modest amount of protein. Serve a moderate scoop alongside a protein-rich main and another vegetable for a more balanced plate.

Why steam the vegetables?

Steaming cooks the sliced vegetables without immersing them in water, so they are ready to mash while staying relatively dry. That helps keep the finished mixture creamy rather than watery.

Parsnips need a little longer to become tender, so put them closer to the steam and layer the potatoes above them. Keep the steamer covered while they cook.

Choosing the potatoes

Gold potatoes or another variety with a medium starch content suit this mash. They give a soft, cohesive texture without making the parsnips disappear into the mix.

Cut both vegetables into evenly sized 6 mm rounds so they cook at a similar pace. If your pieces vary greatly in thickness, check the thicker ones for tenderness before draining.

Getting the texture right

Mash the vegetables with the butter, seasonings and horseradish before adding the cream. Then work the cream in gradually, stopping when the mash is smooth and as loose as you like.

A fork should pass through the vegetables easily after about 15 minutes of steaming. If they still feel firm, continue steaming and check again rather than trying to mash them undercooked.

Balancing the horseradish

Prepared horseradish varies in strength, so the recipe gives a range of 1–2 tablespoons. Start with the smaller amount if you prefer a gentler flavour, then taste and add more as needed.

Salt and pepper also benefit from a final check after mashing. Taste before serving, since the butter and cream soften the seasoning.

When to serve it

Serve the mash straight away in a warmed bowl while it is hot and soft. It pairs well with roast meat, sausages or a substantial serving of vegetables.

The sweet parsnip and horseradish make it flavourful enough to complement a simply seasoned main. Keep any gravy or sauce alongside so the mash retains its creamy texture.

Recipe notes & tips

• Slice the potatoes and parsnips to a consistent thickness so they cook evenly.
• Keep the steamer covered to maintain steady heat while the vegetables cook.
• Start with 1 tablespoon of horseradish and add more after tasting.
• Add the cream in stages to avoid making the mash looser than you want.
• Warm the serving bowl before transferring the mash to help it stay hot.

Variations

• More horseradish: Add it a little at a time for a more pronounced peppery flavour.
• Softer heat: Begin with 1 tablespoon of horseradish and leave out any extra.
• Coarser mash: Stop mashing while a few small pieces of vegetable remain.
• Extra creaminess: Add the cream gradually until the texture suits your preference.
• Fresh finish: Scatter chopped chives over the mash just before serving.

Common mistakes to avoid

• Uneven slices: Thick pieces take longer to soften, so cut the vegetables to a consistent 6 mm thickness.
• Parsnips on top: They may take longer to cook, so place them nearer the steam beneath the potatoes.
• Not checking tenderness: Test with a fork after about 15 minutes and steam longer if needed.
• Adding all the cream at once: Work it in gradually so you can control the consistency.
• Overdoing the horseradish: Start with the lower amount and taste before adding more.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring in a little cream if the mash has become too firm.

Frequently asked questions