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.

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