- 5 cups peeled and cubed Yukon gold potato
- 3 cups peeled and chopped parsnip
- 3 cups peeled and chopped turnip
- 1/4 cup vegan butter
- 1 tablespoon bottled prepared horseradish
- 1 and 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
2. Add the butter, horseradish, salt, and black pepper. Mash with a potato masher to desired consistency, although as the title of this recipe suggests, the vegetables should still have some lumps and be more "smashed" than "mashed."
Note: you can make this dish ahead of time, but if so, you may want to thin it with about 1/2 cup reserved cooking liquid just before serving, as it will thicken as it sits. If you like, you can use red potatoes in place of the Yukon gold.
I actually had something of a mini early Thanksgiving meal for myself tonight, trying out this side dish alongside the new Gardein stuffed turkey breast and some peas.
10 servings (about 3/4 cup), Calories 160
Wonderfully buttery, with the perfect note of something unexpected from the horseradish. I liked it a little on the lumpier side, with occasional chunks of sweet parsnip or bitter turnip. And the dish was wonderful alongside the Gardein turkey.