Photo by ©2011 Steven Foster
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.
To read more, see the International Herb Association’s book, Horseradish, Herb of the Year 2011, edited by Susan Belsinger. To purchase, visit www.iherb.org or write to Marge Powell at the International Herb Association, P.O. Box 5667, Jacksonville, FL 32247-5667.
Click here the main article, 2011 Herb of the Year: Horseradish (Armoracia rusticana).
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