Prep 15 mins
Cook 30 mins
Another recipe from Bon Appetite Magazine
- 4 lbs large yellow-fleshed potatoes, peeled and quartered (Yukon Gold)
- 1 3⁄4 cups half-and-half
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup drained bottled horseradish
- Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
- While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
- Keep hot, covered.
- Drain potatoes in a colander, then immediately force through ricer into a large bowl.
- Stir in hot milk mixture, then horseradish.
- **Ifyou don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth.
I made only one change: I used GHEE instead of unsalted butter, and believe this simple, basic, traditional and delicious recipe was further enhanced. Thanks, Graybert. PS - I was lucky to acquire fresh horseradish from my German market, adding even more authenticity to the simplicity.
Very good. Served with the Mohogany Beef Stew. Not overly horseradish tasting. Texture smooth (when potatoes are riced) and rich flavor! Thank you "Graybert"!
I'm adding this recipe to my must try list. Sounds really promising, particularly if you use fresh horseradish! Yukon Gold's of course and using the ricer to boot! Simmering the half & half would make the flavour just perfect!