Mashed Turnips and Potatoes with Horseradish Bread Crumbs
['2 pounds yellow-fleshed potatoes such as Yukon Gold', '1 1/4 lb turnips', '2 1/4 teaspoons salt', '7 tablespoons unsalted butter, cut into tablespoons', '1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)', '2 tablespoons drained bottled horseradish, patted very dry between paper towels', '3/4 cup whole milk', '1/2 cup thinly sliced scallion greens', 'Unsalted butter for buttering pan', '1 teaspoon finely grated fresh orange zest', '1 1/4 cups fresh orange juice', '2 tablespoons molasses (not robust or blackstrap)', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '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.
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