• Print
  • E-Mail
  • Feeds
  • Share This

Peppery Horseradish Mashed Potatoes

Makes2 generously
  • Active time: 15 min
    Total time: 45 min
Who can resist mashed potatoes, particularly with steak? You’ll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.
Published in Gourmet Live 02.09.11

INGREDIENTS:

  • 1 1/2 pounds russet (baking) 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 bottled horseradish, drained

INSTRUCTIONS:

  • 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.
  • 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.

COOKS’ NOTES:

  • 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.
  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet