Recipe(tried): Baked Ham, Mashed Potatoes with Turnips & Horseradish, Pole Beans, Waldorf Salad

The ham from Harrington's in Vermont was so delicious I ordered another one. I baked it per package directions last night and served with Mashed Potatoes and turnips with Horseradish, pole beans, Waldorf salad and a roll. We enjoyed it very much.

I had turnips hiding in the back of the crisper, some red butter potatoes (new item, I think, new to me anyway, red potatoes with a yukon gold shape and yellow flesh) so made this recipe. Perhaps it was my horseradish, but it definitely needed no sugar and I skipped the parsley. We really like them. This was clipped from Gourmet.

Mashed Potatoes with Turnips and Horseradish

2 1/2 lb yellow-fleshed potatoes such as Yukon Gold
3 lb turnips or rutabagas, peeled and cut into 2-inch pieces
6 tablespoons unsalted butter, softened
2 tablespoons horseradish cream or drained bottled horseradish, or to taste
2 to 4 teaspoons sugar
1/2 cup chopped fresh flat-leaf parsley

Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.

While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).

Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.

Makes 6 servings.

I was raised on long cooked green beans and still love pole beans cooked for about 40 minutes. I usually use a little bacon cut into 3/4 inch cross slices, sauteed until it begins to crisp, then stir in about a pound of snapped pole beans and cook stirring for a minute or so.
Add just enough water-about a cup-to keep them simmering, salt and pepper and cook covered on low heat for about 40 minutes adding more water if necessary to keep them from going completely dry. When cooked they should only have a small amount of water left. I think this must be a southern or mid-western thing.