Potato Mash With Parsnips, Rutabaga And Horseradish Panko Crumbs

• 1-1/2 pounds Yukon Gold potatoes
• 4 medium parsnips
• 2-1/2 cups peeled cubed rutabaga
• 2 teaspoons kosher salt
• 1/2 cup unsalted butter, divided
• 1 cup panko crumbs
• 2 tablespoons bottled well-drained white horseradish
• 1 cup whole milk
• 1/4 teaspoon freshly ground pepper

1. Peel and cube the potatoes and parsnips and combine with rutabaga and salt in a large soup pot. Cover with water and bring to a boil, reduce heat and cook, uncovered, 15 minutes or until fork tender.
2. Meanwhile, in a heavy skillet, melt half of the butter over medium heat, add panko crumbs and cook 3 to 5 minutes or until toasted golden brown. Stir in horseradish; remove from heat.
3. Drain vegetables and return them to the pot. Mash over low heat, gradually adding milk, pepper and remaining butter. Transfer to a big serving dish and sprinkle with panko crumbs.

potatoes, parsnips, kosher salt, unsalted butter, panko crumbs, bottled well, milk, freshly ground pepper

Taken from food52.com/recipes/33248-potato-mash-with-parsnips-rutabaga-and-horseradish-panko-crumbs (may not work)