Peppery Horseradish Mashed Potatoes
"This is a fun twist to ordinary mashed potatoes - with a little kick. Mashed potatoes can be made 2 days ahead (without horseradish). When ready to serve, reheat potatoes in a heavy saucepan over low heat, stirring in horseradish and, if needed, enough additional milk for desired consistency."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (444 g)
- Calories 433.4
- Total Fat - 19.8 g
- Saturated Fat - 12.2 g
- Cholesterol - 52.5 mg
- Sodium - 2509.6 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 8.7 g
- Sugars - 8.1 g
- Protein - 8.1 g
- Calcium - 117.3 mg
- Iron - 1.9 mg
- Vitamin C - 34.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Step 2
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.
Tips
No special items needed.
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