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Ingredients

• 8   scallions, dark-green part only, chopped, plus additional snipped for garnish
• 2 tablespoons  olive oil
• 2 tablespoons  purchased horseradish sauce
• 3-1/2 pounds  Yukon Gold potatoes, peeled, halved if small, quartered if large
• 1 pound  parsnips, cut into 1-inch pieces
• 1/2 cup  warm milk
• 5 tablespoons  unsalted butter

Description

The Robust Bite Of Horseradish Adds A Flavor That's Tempered By The Rich Potato Mixture In This New Spin On A Classic Side Dish.

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