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.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2005
- 2 pounds new potatoes, scrubbed and quartered
- 3/4 cup milk
- 4 tablespoons butter, cut into small pieces
- 2 tablespoons prepared horseradish
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.
In a small saucepan, bring milk to a simmer. Mash potatoes with butter, horseradish, hot milk, and 1 teaspoon salt.
If too thin, cook over medium heat, stirring, until thickened.