Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium.Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, strip 1/2 tbsp (1 tbsp) rosemary from stems, then roughly chop.Roughly chop parsley. Trim 1/4-inch off mushrooms stalks, then quarter. Add turkey, breadcrumbs, half the garlic puree and half the rosemary to a large bowl. Season with 1/8 tsp (1/4 tsp) salt and pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then meatballs. Pan-fry, turning meatballs to brown on all sides, 4-6 min. Transfer to a plate. (NOTE: We will finish cooking them in step 4!)Add mirepoix and mushrooms to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min.

Add flour, remaining garlic puree and remaining rosemary to the large pot. Cook, stirring until flour coats veggies, 1 min. Whisk in broth concentrate and 1 1/3 cups (2 2/3 cups) water, then add meatballs and any juices from the plate. Bring to a boil over high. Once simmering, reduce heat to medium. Simmer, until sauce thickens slightly and meatballs are cooked through, 8-10 min.** Season with salt and pepper.

Meanwhile, add creamy horseradish sauce, 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk to the pot with potatoes. Mash together until creamy. Stir in half the parsley, then season with salt and pepper, to taste.

Divide creamy horseradish mash between bowls. Top with meatball and mushroom stew. Sprinkle remaining parsley over stew.