Triple Mash with Horseradish Bread Crumbs is a delectable and hearty side dish that takes classic mashed potatoes to a whole new level. This comforting recipe combines the creaminess of Yukon Gold potatoes, the sweetness of parsnips, and the earthy flavor of rutabaga. Topped with a delightful mixture of toasted bread crumbs infused with tangy horseradish, this dish is a flavorful and texturally satisfying addition to any meal.

The history of Triple Mash with Horseradish Bread Crumbs is rooted in the timeless tradition of mashed vegetables. Mashed potatoes have been a popular dish in European and American cuisines for centuries, with variations often depending on the availability of vegetables in different regions.

The addition of parsnips and rutabaga to the mashed potatoes brings diversity and depth to the dish, showcasing the creativity of home cooks in combining flavors and ingredients. Over time, variations of mashed vegetables have emerged as cooks experimented with different root vegetables to create unique and exciting recipes.

The introduction of horseradish-infused bread crumbs adds a delightful twist, bringing a hint of spiciness and complexity to the dish. Horseradish has a long history of culinary use and has been appreciated for its bold and peppery flavor. Combining it with bread crumbs and toasting them adds a crunchy and zesty element to the creamy triple mash.

Today, Triple Mash with Horseradish Bread Crumbs is celebrated as a comforting and crowd-pleasing side dish, often served during holiday feasts, family gatherings, and special occasions.

PREP: 15 MIN.

COOK: 35 MIN.

MAKES: 12 SERVINGS (⅔ CUP)

INGREDIENTS

• 4 medium Yukon Gold potatoes, peeled and cubed
• 4 medium parsnips, peeled and cubed
• 2-½ cups cubed peeled rutabaga
• 2 teaspoons salt
• ½ cup butter, divided
• 1 cup soft bread crumbs
• 2 tablespoons prepared horseradish
• 1 cup whole milk
• ¼ teaspoon pepper

INSTRUCTIONS

1. Place the cubed potatoes, parsnips, rutabaga, and salt in a Dutch oven. Add enough water to cover the vegetables. Bring the water to a boil, then reduce the heat and let the vegetables cook uncovered for 15-20 minutes or until they become tender.
2. While the vegetables are cooking, take a skillet and melt 4 tablespoons of butter in it. Stir in the soft bread crumbs and toast them over medium heat for 3-5 minutes or until they turn golden brown, making sure to stir them frequently. Add the prepared horseradish to the toasted bread crumbs and mix it in well. Remove the skillet from the heat.
3. Drain the cooked vegetables and return them to the Dutch oven. Over low heat, start mashing the vegetables, gradually adding in the whole milk, pepper, and the remaining butter. The milk and butter will contribute to the creaminess of the mash, while the pepper adds a subtle hint of spiciness.
4. Once the vegetables are mashed to a smooth and creamy consistency, spoon them into a serving dish.
5. Top the Triple Mash with the prepared horseradish bread crumbs mixture, evenly distributing the delightful blend of flavors over the surface of the mash.

NOTES:

• This Triple Mash with Horseradish Bread Crumbs is now ready to be served. The creamy texture of the mashed vegetables, paired with the crunchy and zesty horseradish bread crumbs, creates a wonderful balance of flavors and textures. Enjoy this side dish with your favorite main course and let its heartwarming taste enhance your dining experience.