ROOT VEGETABLE MASH WITH HORSERADISH
3⁄4 pounds turnips, peeled and cut into 1⁄2-inch pieces
3⁄4 pounds parsnips, peeled, quartered lengthwise, woody cores discarded, and cut crosswise into 1⁄2-inch pieces
2 large russet (baking) potatoes (1 pound total)
1⁄4 cup heavy cream
1⁄2 stick (4 tablespoons) unsalted butter
2 tablespoons finely grated, peeled, fresh horseradish or drained, bottled horseradish
Freshly ground black pepper
2 tablespoons fresh chopped chives
1. Cook turnips and parsnips in a 4-quart pot of boiling, salted water (2 teaspoons salt) for 10 minutes.
2. Meanwhile, peel potatoes and cut into 1⁄2-inch pieces. Add potatoes to pot and boil until all vegetables are tender, 10–12 minutes more.
3. Meanwhile, heat cream, butter, and horseradish in a small saucepan over low heat, stirring occasionally, until butter is melted and mixture is hot. Remove from heat and cover to keep warm.
4. Drain vegetables, return to pot, and heat over high heat, shaking pot until any excess liquid has evaporated, about 30 seconds. Remove from heat and pour cream mixture over vegetables. Add 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and mash vegetables with a potato masher until mostly smooth. Season with additional salt and pepper to taste. Sprinkle chives over top before serving.