Mashed Yukon Gold Potatoes with Horseradish Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I wanted to contribute some big flavors to the menu. Horseradish is such a pungent ingredient that a little goes a long way, and the bay leaf infuses the potatoes with no added sodium. -Kellie Gerber Kelley, Senior Food Stylist Ingredients:
cooking spray |
1 tablespoon minced shallots |
1/4 cup butter, softened |
1 tablespoon chopped fresh parsley |
2 teaspoons prepared horseradish |
6 1/2 cups cubed peeled yukon gold potatoes (about 2 1/2 pounds) |
1 bay leaf |
1/4 cup 1% low-fat milk |
1/4 cup fat-free, less-sodium chicken broth |
1/4 cup reduced-fat sour cream |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. To prepare horseradish butter, heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 1 minute. Remove from heat; cool.
2. Combine shallots, butter, parsley, and horseradish in a small bowl; blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3-inch-long log, using plastic wrap to help mold. Wrap log tightly in plastic wrap, and refrigerate until firm.
3. To prepare potatoes, place potatoes and bay leaf in a large saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender; drain. Discard bay leaf. Press potatoes through a ricer or food mill into a large bowl. Combine milk and broth in a microwave-safe dish. Microwave at HIGH 1 minute or until warm. Add milk mixture, sour cream, salt, and pepper to potatoes, stirring until well blended. Serve with horseradish butter.
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