Horseradish Recipes: Mashed Potatoes with Horseradish


| February/March 2011


This is your basic mashed potato recipe with horseradish added. My favorite accompaniment to mashed potatoes is stewed tomatoes—it works with the horseradish mashies also. Adding a little of the cooking water adds liquid without all of the calories of the cream and butter. SERVES 6 TO 8

• 2 1⁄2 to 3 pounds potatoes
• 2 to 4 tablespoons unsalted butter, melted
• 3 to 4 tablespoons freshly grated horseradish or prepared horseradish
• 1⁄4 to 1⁄2 cup milk, cream or half-and-half, heated
• Salt and freshly ground pepper

1. Peel potatoes, cut them into chunks and cook them in lightly salted water at a simmer until they are just tender, about 15 minutes.

2. Drain potatoes, reserving the cooking water. Rice or mash the potatoes together with a potato masher or a fork. Do not use a food processor.



3. Return mashed potatoes to the pan off the heat. Add butter, horseradish and about 2 to 4 tablespoons of the reserved cooking water. Add milk, cream or more cooking water to obtain the consistency of mashed potatoes you like. If you like them softer, add a little more liquid. Season the potatoes and heat through; they can be kept warm in a 300-degree oven for an hour or so.  


Susan Belsinger is a long-time herbal enthusiast who wrote Dill, Herb of the Year 2010 for the International Herb Association.








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