Horseradish Mashed Potatoes With Ed

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat the oven to 350 degrees.

Step 2

Place potatoes in a large saucepan, and cover with cold salted water by 2 inches.

Step 3

Bring to a simmer over medium-high heat, and cook until potatoes are tender when pierced with the tip of a knife.

Step 4

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).

Step 5

Place the cream and butter in a small saucepan set over medium-high heat.

Step 6

Pass the potatoes through a food mill fitted with the fine disk into a medium bowl.

Step 7

Add cream mixture; stir to combine.

Step 8

Fold in horseradish, and season with salt and pepper.

Tips & Variations


No special items needed.

Related

KATO BABY

Thank you for sharing your lovely recipe Vic. The potatoes were wonderful prepared this way. We really enjoyed them. Loved the addition of the horseradish. It made the mashed potatoes sing.

review by:
(22 Jan 2021)