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Creamy Triple Mash Recipe: Easy Homemade Comfort with Horseradish Breadcrumbs

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A velvety blend of Yukon Gold potatoes, parsnips, and carrots, topped with crispy horseradish bread crumbs for a comforting, flavorful side dish. This mash is easy to make, crowd-pleasing, and adaptable for various diets.

Ingredients

Scale
  • 1 lb Yukon Gold potatoes, peeled and chopped
  • 2 medium parsnips (about 8 oz), peeled and chopped
  • 2 large carrots (about 8 oz), peeled and chopped
  • 1/2 cup whole milk, warmed (or dairy-free milk)
  • 4 tbsp unsalted butter, cubed (or vegan butter)
  • 2 oz cream cheese, softened (optional)
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • Pinch freshly grated nutmeg (optional)
  • 3/4 cup panko bread crumbs (or gluten-free panko)
  • 2 tbsp prepared horseradish, drained
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • Pinch salt
  • Extra parsley or chives, for garnish (optional)
  • Drizzle of olive oil, for richness (optional)

Instructions

  1. Peel and chop the Yukon Gold potatoes, parsnips, and carrots into 1-inch chunks. Keep pieces uniform for even cooking.
  2. Place chopped veggies in a large pot, cover with cold water, and add a generous pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 18-20 minutes.
  4. Drain veggies thoroughly and return to the hot pot to evaporate excess moisture.
  5. Mash veggies with a potato masher. Add cubed butter and cream cheese, mashing until mostly smooth.
  6. Gradually add warmed milk, stirring and mashing to desired consistency.
  7. Season with salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
  8. In a mixing bowl, combine panko bread crumbs, melted butter, prepared horseradish, and a pinch of salt. Toss to coat.
  9. Heat a small skillet over medium heat. Add bread crumb mixture, stirring frequently until golden brown and crisp (about 5-7 minutes).
  10. Stir in chopped parsley at the end.
  11. Spoon creamy triple mash into a serving bowl. Sprinkle hot horseradish bread crumbs generously over the top.
  12. Garnish with extra parsley or chives, if desired. Serve immediately.

Notes

For dairy-free, use plant-based milk, butter, and cream cheese. For gluten-free, use gluten-free panko. Mash can be made ahead and reheated; bread crumbs are best made fresh. Adjust horseradish to taste. For extra creaminess, use a hand mixer briefly, but avoid overmixing. Mash can be frozen for up to 1 month.

Nutrition

Keywords: triple mash, mashed potatoes, horseradish bread crumbs, comfort food, root vegetables, easy side dish, gluten-free option, vegetarian, holiday recipe

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