Horseradish Mashed Potatoes

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #2652

November 16, 2011



"Rich, buttery potatoes are the perfect foil for pungent, spicy, freshly grated horseradish,a fiery cousin to kale, cauliflower and Brussels sprouts. Although bottled horseradish will do in a pinch, there's nothing like the bite of the freshly grated root. For spectacular results, serve with Pepper-Crusted Beef with Cognac or Braised Short Ribs on a bed of this. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (272.9 g)
  • Calories 544.8
  • Total Fat - 10.4 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 26.4 mg
  • Sodium - 117 mg
  • Total Carbohydrate - 106.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.4 g
  • Protein - 5.5 g
  • Calcium - 89.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 92.8 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a lg saucepan, place potatoes and cover with cold water.

Step 2

Season with salt, bring to a boil over high heat, then decrease the heat to low. Gently simmer until fork tender, about 25 minutes.

Step 3

Meanwhile, in a second saucepan, combine cream, milk, butter, and horseradish over low heat; cook until butter is melted, cover and keep warm.

Step 4

Drain potatoes in colander, and return to saucepan over med heat.

Step 5

Cook, stirring constantly until a floury film forms on the bottom of the pan, 1-2 minutes. Remove from heat.

Step 6

Mash until smooth; add the warm cream sauce, stirring until well-combined.

Step 7

Taste and adjust for seasoning with salt & pepper. Serve immediately.

Tips


No special items needed.

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