Mashed Turnips and Potatoes with Horseradish Bread Crumbs

Ingredients

• 0.3 teaspoon pepper black
• 1 cup sandwich bread fresh white firm (from 2 slices sandwich bread)
• 2 tablespoons horseradish dry drained
• 2 tablespoons blackstrap molasses (not robust or blackstrap)
• 1.3 cups orange juice fresh
• 1 teaspoon orange zest fresh finely grated
• 0.5 teaspoon salt 
• 0.5 cup spring onion thinly sliced
• 2.8 lb sweet potatoes and into peeled cut lengthwise into 1-inch-wide wedges
• 1.3 lb turnip 
• 10 servings butter unsalted for buttering pan
• 0.8 cup milk whole
• 2 pounds yukon gold potatoes 

Equipment

• bowl
• frying pan
• pot
• ziploc bags
• colander

Directions

1. 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.
2. 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.
3. Add horseradish and toss until combined well, then transfer to a small bowl.
4. 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.
5. ·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.