Creamy Horseradish Mashed Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Goes beautifully with the Beef Wellington and the Beef Brisket recipes. 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:
1. Warm the milk and butter in a small saucepan over medium heat until the butter melts and set aside.
2. 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.
3. Serve hot.
|
|