Difficulty: Easy - for beginners
Serves: 10 Servings
â€¢2 pounds yellow-fleshed potatoes such as Yukon Gold
â€¢1 1/4 lb turnips
â€¢2 1/4 teaspoons salt
â€¢7 tablespoons unsalted butter, cut into tablespoons
â€¢1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
â€¢2 tablespoons drained bottled horseradish, patted very dry between paper towels
â€¢3/4 cup whole milk
â€¢1/2 cup thinly sliced scallion greens
â€¢Unsalted butter for buttering pan
â€¢1 teaspoon finely grated fresh orange zest
â€¢1 1/4 cups fresh orange juice
â€¢2 tablespoons molasses (not robust or blackstrap)
â€¢1/2 teaspoon salt
â€¢1/4 teaspoon black pepper
â€¢4 large sweet potatoes (2 3/4 lb), peeled and cut lengthwise into 1-inch-wide wedges
Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.
Cooks' notes:·Bread crumbs, without horseradish, can be made 1 day ahead and cooled, then kept in a sealed plastic bag. Reheat in a skillet, then toss with horseradish.
·Mashed potatoes and turnips, without scallions and bread crumbs, can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat in a large metal bowl set over a pot of simmering water, stirring occasionally.