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.
3poundsbaby red potatoeswashed and cut into chunks of uniform size
1tablespoonkosher salt
1/2cupshalf-and-half
6tablespoonsbutter
1-2tablespoonsprepared horseradishnot the creamed type
1teaspoonkosher saltor to taste
1/4teaspoonfreshly ground white pepper
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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.