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Horseradish Mashed New Potatoes


This hearty side is made with new potatoes, which -- since they are harvested early and picked before their sugars have converted to starch -- are crisp, waxy and high in moisture.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2005


  • 2 pounds new potatoes, scrubbed and quartered
  • Salt
  • 3/4 cup milk
  • 4 tablespoons butter, cut into small pieces
  • 2 tablespoons prepared horseradish


  1. In a 5-quart saucepan, cover potatoes with salted water. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return to pan. Cook over medium-high, stirring, until dry, 1 to 2 minutes.

  2. In a small saucepan, bring milk to a simmer. Mash potatoes with butter, horseradish, hot milk, and 1 teaspoon salt.

  3. If too thin, cook over medium heat, stirring, until thickened.

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