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.

Dill Potato Salad

Jeni seems to have more than a bumper crop of dill these days and Dave recommended that she try this potato salad which incorporates dill three different ways. When I met him and asked him what his favorite foods were he listed Mel's potato salad saying it could never be topped. He has since declared that this is his new favorite.

Dill Potato Salad, Cook's Country June/July 2011 - Serves 8

Note: Use both dill stems and chopped leaves (sometimes called fronds) in the herb sachet. Grey Poupon is our favorite brand on Dijon mustard.

1/4 cup white wine vinegar

3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse

3 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

3 scallions, green parts only, sliced thin

1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.

2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.

4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 tablespoon salt, and 1/2 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Can be refrigerated for up to 2 days.)