Horseradish Whipped Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter
- 3 medium to large potatoes peeled and sliced about 1/4-inch thick (i used 26 oz. of russet
- 1 tablespoon creamy horseradish sauce
- 1 tablespoon butter for garnish
- snipped fresh chives for garnish
- Carbohydrate 0.66875625 g
- Cholesterol 15.5565625 mg
- Fat 5.853296875 g
- Fiber 0.19875 g
- Protein 0.268234375 g
- Saturated Fat 3.699190625 g
- Serving Size 1 1 Serving (12g)
- Sodium 42.753125 mg
- Sugar 0.47000625 g
- Trans Fat 0.406883125000001 g
- Calories 55 calories
Slice 3 potatoes into a large pot that has enough water to cover the potatoes and some extra space for potatoes to boil. Place over medium heat and bring to a boil. Reduce heat to low, and cook for about 20 minutes. Use a fork to test whether the potatoes are tender. They should crumble easily, but not be mushy. Drain the potatoes through a colander into the sink. Return potatoes to original pot. Add 1 teaspoon salt, 1/4 cup butter, 1 tablespoon creamy horseradish sauce, and beat with an electric mixer until combined thoroughly. Add 1/2 cup milk, and continue to beat, until potatoes are fluffy. Spoon whipped potatoes into a nice serving bowl. Place 1 tablespoon butter on top to drizzle down, and snip some fresh chives over the top. Serve immediately. These Horseradish Whipped Potatoes give a little personality to ordinary whipped potatoes, and they are good with meatloaf, steak, chicken, fish, pork chops--just about anything! Enjoy!!!
