MASHED POTATOES WITH HORSERADISH RECIPES

Name: Mashed Potatoes with Horseradish
Prep time: 25 min
Total time: 25 min
Yield: 8 servings.
Ingredients: 6 medium potatoes, peeled and cubed; 1/4 cup butter, melted; 3/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup sour cream; 2 tablespoons prepared horseradish

MASHED POTATOES WITH HORSERADISH RECIPE: HOW TO MAKE IT

Mashed Potatoes with Horseradish Recipe: How to Make It image

Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. —Cynthia Gobeli, Norton, Ohio

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

6 medium potatoes, peeled and cubed
1/4 cup butter, melted
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 tablespoons prepared horseradish

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Nutrition Facts : Calories 175 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 301mg sodium, CarbohydrateContent 23g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

MASHED POTATOES WITH HORSERADISH RECIPE | MARTHA STEWART

Mashed Potatoes with Horseradish Recipe | Martha Stewart image

Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 6 1/2 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups heavy cream
1/2 cup finely grated peeled fresh or prepared (drained) horseradish
3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
Coarse salt
3 tablespoons unsalted butter

Steps:

Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.
Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.
Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.

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