Mashed Turnips and Potatoes with Horseradish Bread Crumbs

ingredients

• 2 pounds yellow-fleshed potatoes such as Yukon Gold
• 1 1/4 pounds turnips
• 2 1/4 teaspoons salt
• 1/2 cup unsalted butter, cut into tablespoons
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil
• 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
  1 1/3 cups uncooked oatmeal
  3/4 cup cracker crumbs
  1 cup corn flakes
• 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.