Mashed Potatoes with Parsnip & Horseradish

A Geisen family favorite.

2 pounds russet potatoes, peeled and cut into 1/4" rounds
3/4 pound parsnips, peeled and cut into 1/4" rounds
4 tablespoons unsalted butter, room temperature
2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/3 cup warmed half-and-half or heavy cream, plus more as needed

Place potatoes and parsnips in a large pot with steamer basket and 1" of water. Cover and bring water to boil. Steam vegetables until very tender when pierced, about 15 minutes. Transfer vegetables to bowl.

Empty pot and wipe dry. Return vegetables to still-hot pot and add butter, horseradish, salt and pepper. Mash with potato masher until smooth. Add 1/3 cup half-and-half or cream and mash again. Add more liquid 1 tablespoon at a time until desired consistency is reached. Transfer to serving bowl and serve immediately.