Creamy Mashed Potatoes with Horseradish
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
- Servings: 8
- Yield: Makes 6 1/2 cups
Source: Martha Stewart Living, December 2004
- 1 1/2 cups heavy cream
- 1/2 cup finely grated peeled fresh or prepared (drained) horseradish
- 3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
- Coarse salt
- 3 tablespoons unsalted butter
Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.
Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.
Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.