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Whipped Potatoes and Parsnips with Horseradish-Scallion Puree

Makes: 8  servings Prep 30 mins Start to Finish 1 hr
Whipped Potatoes and Parsnips with Horseradish-Scallion Puree


  • 8 scallions, dark-green part only, chopped, plus additional snipped for garnish
  • 2 tablespoons  olive oil
  • 2 tablespoons  purchased horseradish sauce
  • 3 1/2 pounds  Yukon Gold potatoes, peeled, halved if small, quartered if large
  • 1 pound  parsnips, cut into 1-inch pieces
  • 1/2 cup  warm milk
  • 5 tablespoons  unsalted butter


1. Place scallion, oil, and horseradish sauce in a blender. Puree until smooth and transfer to a bowl; salt to taste. Set aside.

2. Place potatoes and parsnips in a 4-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until vegetables are very tender, about 25 minutes. Reserve 1/2 cup cooking liquid and drain in a colander. Return vegetables to pot; add milk, butter, and 1/4 cup cooking liquid. Mash with a handheld potato masher until smooth, adding enough of remaining 1/4 cup cooking liquid to reach desired consistency. Fold in scallion puree; salt and pepper to taste. Transfer to a serving bowl and garnish with snipped scallion, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)195,
  • Fat, total(g)8,
  • chol.(mg)14,
  • sat. fat(g)4,
  • carb.(g)28,
  • fiber(g)3,
  • pro.(g)4,
  • sodium(mg)25,
  • Percent Daily Values are based on a 2,000 calorie diet