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 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 to 2 tablespoons prepared horseradish not the creamed type
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon 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
Even cuts: Cut the potatoes into evenly sized pieces so they cook at the same rate.
Cold start, salted water: Begin cooking the potatoes in cold, well-salted water for even cooking and better seasoning.
Warm the dairy: Heat the butter and half-and-half before adding to keep the mash smooth and hot.
Mash by hand: Preserve the natural texture of red potatoes by avoiding mixers or food processors.
Use the right horseradish: Choose prepared horseradish, not creamed, and add it gradually to control the heat.
Season at the end: Adjust salt, pepper, and horseradish once everything is fully combined.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 1171mg | Fiber: 3g | Sugar: 3g
