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Horseradish Smashed Potatoes (Low Fat)

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“Red-skinned potatoes smashed and mixed with half-and-half, butter and bottled horseradish. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.”

Ingredients Nutrition

  • 1 lb unpeeled red potatoes, cut into 1-inch pieces (about 4 large red potatoes)
  • 1 teaspoon salt, plus more to taste
  • 3 tablespoons fat-free half-and-half
  • 2 12 tablespoons light butter
  • 1 tablespoon bottled horseradish (to taste)
  • black pepper


  1. Place the potatoes in a medium pot. Add enough cold water to cover the potatoes by 2 inches. Place the pot over high heat and add 1 teaspoon salt. Bring the water to a boil and cook the potatoes, covered until tender, 20 to 25 minutes.
  2. Just before the potatoes are cooked, combine the half-and-half, butter, and horseradish in a medium microwave-safe bowl. Microwave on low for 1 to 2 minutes, until the butter is melted.
  3. Drain the potatoes and transfer to a medium mixing bowl. Use a potatoes masher or large fork to smash the slightly. Pour in the half-and-half mixture and continue to mix until the potatoes are smashed, leaving some lumps. Season with salt and pepper to taste. Serve immediately.

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