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Title: Triple Mash w/Horseradish Bread Crumbs
Categories: Potatoes, Vegetables, Dairy, Breads
Yield: 12 servings

1 3/4 lb Yukon Gold potatoes; peeled,
- diced
4 md Parsnips; peeled, diced
2 1/2 c Diced, peeled rutabaga
2 ts Salt
1/2 c Butter; divided
1 c Soft bread crumbs
2 tb Prepared horseradish
1 c Whole milk
1/4 ts Pepper

Place potatoes, parsnips, rutabaga and salt in a Dutch
oven; add water to cover. Bring to a boil. Reduce heat;
cook, uncovered, 15-20 minutes or until tender.

Meanwhile, in a skillet, heat 1/4 cup butter over medium
heat. Add bread crumbs; cook and stir until toasted, 3-5
minutes. Stir in horseradish; remove from heat.

Drain vegetables; return to pot. Mash vegetables over
low heat, gradually adding milk, pepper and remaining
butter. Transfer to a serving dish; sprinkle with bread
crumbs.

Lily Julow, Lawrenceville, Georgia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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... Badminton: The reason the lamb tastes off.
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