Peppery Horseradish Mashed Potatoes

2
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #31846

April 24, 2019



"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 recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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