Horseradish Mashed Potatoes

To ensure that the potatoes arrive at the table hot, mash them in a bowl set over simmering water.

  • Servings: 6
Horseradish Mashed Potatoes

Photography: Eric Huang

Source: Martha Stewart Living, April 2000

Ingredients

  • 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

Directions

  1. 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.

  2. Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.

  3. 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.

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