Creamy Horseradish Mashed Potatoes
"Goes beautifully with the Beef Wellington and the Beef Brisket recipes."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 lbs potatoes, we keep the skins on (Yukon Gold, red or Russet varieties work well)
- 1 cup milk, warm
- 2 tablespoons unsalted butter
- 3 tablespoons horseradish
- kosher salt & freshly ground black pepper
directions
- Warm the milk and butter in a small saucepan over medium heat until the butter melts and set aside.
- Place potatoes in a medium saucepan with cold water to cover. Bring to a boil, then add 1 teaspoon of salt. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain, and then pass the potatoes through a food mill or a ricer into a large mixing bowl (alternatively, you can use a potato masher or large fork). Stir in the warm milk and butter mixture until it is absorbed and the mixture is smooth. Add the 3 tablespoons of horseradish, season with salt and pepper and combine well.
- Serve hot.
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Reviews
-
I really enjoyed the horseradish flavor to these however we did feel they needed more butter.
RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
