Peppery Horseradish Mashed Potatoes
Makes2 generously
- Active time: 15 min
Total time: 45 min
Published in Gourmet Live
02.09.11
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
INSTRUCTIONS:
-
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.
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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:
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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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