Peppery Horseradish Mashed Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2 generously
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- Carbohydrate 64 g(21%)
- Cholesterol 52 mg(17%)
- Fat 20 g(30%)
- Fiber 8 g(32%)
- Protein 9 g(18%)
- Saturated Fat 12 g(61%)
- Sodium 1018 mg(42%)
- Calories 460
Preparation 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. 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. 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.
Preparation 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. 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. 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.
