Peppery Horseradish Mashed Potatoes Recipe

"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

Metric US

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Ingredients

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1 1/2 pounds russet potatoes (3 medium, peeled and cut into 1-inch pieces)
2 teaspoons kosher salt
1/2 cup whole milk

3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
2 tablespoons horseradish (bottled, drained)

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.