Triple Mash with Horseradish Bread Crumbs

Directions

1. Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
2. Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat.
3. Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.