Mashed Root Vegetables with Horseradish
| Yield: | 4 Servings |
| Categories: |
| 2 | Turnips; peeled and cut into 1/2-inch pieces | |
| 3 | Parsnips; peeled and cut into 1/2-inch pieces | |
| 2 | Russet (baking) potatoes (about 1 pound) | |
| 1/4 | c | Heavy cream |
| 1 | ts | Chopped fresh thyme |
| 1/2 | Stick unsalted butter; (1/4 cup) | |
| 2 | tb | Finely grated peeled fresh horseradish or, (2 to 3) |
| Drained bottled horseradish |
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