Ingredient:

• 1-3/4 pounds Yukon Gold potatoes, peeled and cubed
• 4 medium parsnips (about 1-1/4 pounds), peeled and cubed
• 2-1/2 cups cubed peeled rutabaga
• 2 teaspoons salt
• 1/2 cup butter, divided
• 1 cup soft bread crumbs
• 2 tablespoons prepared horseradish
• 1 cup whole milk
• 1/4 teaspoon pepper