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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  Rutabaga; peeled, diced
     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.

 Recipe by Lily Julow, Lawrenceville, Georgia

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

 Uncle Dirty Dave's Archives

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