Horseradish Mashed Potatoes
Serve these zingy potatoes with our Horseradish Crusted Salmon.
- Servings: 6
Photography: Eric Huang
Source: Martha Stewart Living, April 2000
- 2 pounds Yukon gold or russet potatoes
- 1 tablespoon salt, plus more to taste
- 1 cup milk, or cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
- Freshly grated horseradish, to taste
Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.
Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.
Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.