Recipe

Mashed Turnips and Potatoes with Horseradish Bread Crumbs

serves
prep time: 10
cook time: 21

ingredients

2 pounds yellow-fleshed potatoes such as Yukon Gold
1 1/4 pounds turnips
2 1/4 teaspoons salt
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens

directions

Peel potatoes and turnips, then cut into 2 inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 1 1/2 gallons pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 17 minutes.

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, 4 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.

Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 1/4 cup butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.

Cooks' notes:

Bread crumbs, without horseradish, can be made 1 day ahead and cooled, then kept in a sealed plastic bag. Reheat in a skillet, then toss with horseradish.

Mashed potatoes and turnips, without scallions and bread crumbs, can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat in a large metal bowl set over a pot of simmering water, stirring occasionally.