Horseradish Mashed Red Potatoes
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.
Servings: 6 to 8 servings
Ingredients
- 3 pounds baby red potatoes washed and cut into chunks of uniform size
- 1 tablespoon kosher salt
- ½ cups half-and-half
- 6 tablespoons butter
- 1-2 tablespoons prepared horseradish not the creamed type
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground white pepper
Instructions
- In a large saucepan, set over medium-high heat, add the potatoes and salt. Cover with cold water and bring the water to a boil. Reduce the heat to medium-low and cook until the potatoes are tender.
- While the potatoes cook, add the butter and half-and-half to a small saucepan and heat on medium-low until warm. Remove from the heat and reserve.
- Drain the potatoes and mash slightly with a potato masher, add the butter-cream mixture while mashing. Add the horseradish, and combine.
- Taste the mashed potatoes 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.
Notes
You can leave the skin on the red potatoes since the skin is very thin.
We used a potato masher and left the mashed potatoes on the lumpy side. Since red potatoes tend to be waxy, they do not make ideal potatoes if you want a fluffy texture. They are perfect for rustic mashed potatoes however you can make them get a smoother consistency if you use a hand mixer. Just don't overmix them or they can get gummy.
Nutrition
Serving: 1 | Calories: 248kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 1171mg | Fiber: 3g | Sugar: 3g
