Peppery Horseradish Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
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