Mashed Turnips And Potatoes With Horseradish Bread Crumbs

• 2 pounds yellow-fleshed potatoes such as Yukon Gold
• 1 1/4 lb turnips
• 2 1/4 teaspoons salt
• 7 tablespoons unsalted butter, cut into tablespoons
• 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
• 2 tablespoons drained bottled horseradish, patted very dry between paper towels
• 3/4 cup whole milk
• 1/2 cup thinly sliced scallion greens
• Unsalted butter for buttering pan
• 1 teaspoon finely grated
• 1 1/4 cups fresh orange juice
• 2 tablespoons molasses (not robust or blackstrap)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large sweet potatoes (2 3/4 lb), peeled and cut lengthwise into 1-inch-wide wedges

1. Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
2. While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
3. Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.

yellowfleshed potatoes, turnips, salt, unsalted butter, bread crumbs, horseradish, milk, scallion greens, butter, orange juice, molasses, salt, black pepper, sweet potatoes

Taken from www.epicurious.com/recipes/food/views/mashed-turnips-and-potatoes-with-horseradish-bread-crumbs-238079 (may not work)