My first taste of mashed red potatoes with horseradish was last month at the Smoke + Cedar restaurant in Tacoma. Actually, it was served to Don with his prime rib entrée and I sneaked a bite. Oh, yum, how delicious they tasted and I mentally added it to my recipe-post list.
So, last week was Gillian’s birthday dinner at our house and at her request I made my any-day meatloaf. When I asked Gillian what she wanted me to fix for her ‘special’ dinner she said meatloaf. I would not have thought meatloaf to be ‘special’ but Gillian grew up in Ireland and she didn’t eat meatloaf so this was a treat for her. I served it with these mashed red potatoes with horseradish and they added the ‘special’ to our meatloaf birthday dinner.
I didn’t make the potatoes too creamy but left some chunks with the red skins, mashed them with a potato masher and with Cora helping me, I added horseradish little-by little until I had the taste I wanted. I am sure these would also be good made in a traditional mashed or whipped potato dish with russet potato but the skins on the reds adds a little color.
This twist on a regular potato mash is easy to prepare and is suitable for heavy meats like pork and beef. If you are looking for something new to replace your regular potato side dish I hope you will try these mashed red potatoes with horseradish. They generated a great compliment from Jon, who said they were the best potatoes he ever had. 🙂
Mashed Baby Red Potatoes with Horseradish
Yield 6 -8
This recipe for mashed baby red potatoes with horseradish is a twist on a regular potato mash, it is easy to prepare and is suitable for heavy meats like pork and beef.
- 3 pounds baby red potatoes, washed and cut into chunks of uniform size
- 1 tablespoon kosher salt
- 1/2 cups half-and-half
- 6 tablespoons butter
- 1-2 tablespoons prepared horseradish (not the creamed type)
- 1 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground white pepper
- In a large sauce pan, set over medium-high heat, add the potatoes and salt and bring the water to a boil. Reduce the heat to medium-low and cook until the potatoes are tender but still firm.
- Add the butter and half-and-half to a small saucepan and heat on medium-low just to warm the half-and-half and melt the butter. Remove from the heat and reserve.
- Drain the potatoes and mash slightly with a potato masher, add the butter-cream mixture slowly while mashing, add the horseradish and combine. Taste the mash and add the salt and white pepper as well as any additional horseradish, depending on your preference.
- Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 6 to 8
Courses side dish