Horseradish Mashed Potatoes
"A puree of potatoes livened up with horseradish. Especially complementary to braised short ribs or roast beef. You can also use a combination of heavy cream, butter, and olive oil. To make the dish Kosher use olive oil."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 5 large russet potatoes, peeled and halved
- 1 1 1/2 cups butter or 1/2 cup olive oil
- 2 tablespoons prepared horseradish
- 2 tablespoons olive oil
- 2 tablespoons salt
- salt & freshly ground black pepper
directions
- Place potatoes in a saucepan and cover with water and the 2 tablespoons salt. Bring to a boil, then reduce heat and simmer 45 minutes until potatoes are very soft.
- Meanwhile combine horseradish with 2 tablespoons olive oil.
- Rice potatoes or pass through a small sieve. Add cream or butter or olive oil and horseradish mixture; mix thoroughly. Season with salt and pepper.
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Reviews
-
This was really good, and I enjoyed it thoroughly. It was nice and creamy, but not glueey, like some mashed potatoes are. I used a mixture of butter and cream. -
These potatoes are great! I used one tablespoon of horseradish for DH, butter, and buttermilk that I needed to use up. Added a bit more salt and whipped until smooth. Wonderful comfort food but also could be served to dinner guests. Served with The Flying Chef's Recipe #260180 for a wonderful tasting supper. Thank you for posting Ice Cool Kitty! Made and reviewed for the Aussie Recipe Swap #33.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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