Horseradish Mashed Potatoes With Ed
June 06, 2020
"This recipe was originally from Martha Stewart Living - courtesy of Edward Brown, Executive chef, The Sea Grill, Rockefeller Center, 19 West 49th Street, New York, NY. They are creamy and good."
- Serving Size: 1 (186.4 g)
- Calories 347.8
- Total Fat - 28.6 g
- Saturated Fat - 17.9 g
- Cholesterol - 86.9 mg
- Sodium - 65.7 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 3.3 g
- Sugars - 2.1 g
- Protein - 3 g
- Calcium - 40.3 mg
- Iron - 0.7 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.1 mg
Preheat the oven to 350 degrees.
Place potatoes in a large saucepan, and cover with cold salted water by 2 inches.
Bring to a simmer over medium-high heat, and cook until potatoes are tender when pierced with the tip of a knife.
Drain, and place on a baking sheet in the oven until completely dry, 5 to 7 minutes. (Drying the potatoes in the oven after boiling allows them to absorb more cream and butter, making richer mashed potatoes).
Place the cream and butter in a small saucepan set over medium-high heat.
Pass the potatoes through a food mill fitted with the fine disk into a medium bowl.
Add cream mixture; stir to combine.
Fold in horseradish, and season with salt and pepper.
Tips & Variations
No special items needed.