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- 2 1/4 to 2 1/2 pounds medium Yukon Gold potatoes, peeled, quartered
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons prepared white horseradish
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place in large microwave-safe bowl. Add 3 tablespoons oil. Mash until potatoes are smooth, adding remaining 1 tablespoon oil, if desired, and reserved cooking liquid by 1/4 cupfuls to moisten to desired consistency. Mix in horseradish. Season to taste with salt and pepper. DO AHEAD Potatoes can be made up to 2 hours ahead. Let stand at room temperature. Rewarm potatoes in microwave before continuing.
Transfer potatoes to bowl and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 254.0 %Calories from Fat 24.9 Fat (g) 7.0 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 44.3 Dietary Fiber (g) 4.5 Total Sugars (g) 0.4 Net Carbs (g) 39.8 Protein (g) 4.3Reviews Section
This was great. I think when I make it again, though, I will add sour cream.
The mashed potatoes were satisfactory, but the taste of the horseradish had disappeared by the time we ate the dish, a few hours after preparation
I really like horseradish mashed potatoes but this recipe was horrible. The potatoes looked grey since there was no butter or milk added. There is another recipe for these from Gourmet that is much better.
This was nice and different. But I think I still prefer more traditional mashed potatoes.
I added some grain mustard (just a little bit!) to up the spice factor. It went well with the horseradish. This dish is a great accompaniment to steak!
This was a great recipe. Very different from what i nornmally do with cream & butter. much healther & very light & fluffy greatg for spring or summer meal.
I THOUGHT THIS WAS A GREAT ALTERINATIVE TO REGULAR MASH POTATOES . I'VE ALWAYS USED CREAM & BUTTER BUT THIS WAS VERY UNIQUE :-)
Very disappointed. Didn't enjoy these at all. Not bad - just not good! Lacked flavor (surprisingly). Also lacked the creaminess of "traditional" mashed potatoes. I used russets, skin on (my preference), which might have made some difference - but certainly not 3 forks' difference. Will try a different recipe next time.
These were very easy and very delicious. Followed recipe and it came out wonderfully. Didn't miss the butter or cream. The horseradish added a nice zing but was not overpowering. My picky eater children loved them. Made the potatoes with pork roast and a nice salad. Very easy dinner.
these are equally delicious when prepared with sweet potatoes. i made them for easter dinner and everyone was hippity-hoppity about them.
Thanksgiving Side Dish: Horseradish Mashed Potato Recipe
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For as long as I can remember, my mom always prepared the most delicious potatoes. She took red bliss potatoes, boiled them, and while they were steaming hot, she would douse them with a mixture of vinegar, fresh parsley and minced garlic. Only four ingredients, but those potatoes were to die for. Inevitably, she would serve them with her chicken cutlet (otherwise known to us as ‘milanesa’ in Spanish, or ‘schnitzel’ in German and Yiddish).
Taking inspiration from my mom’s simple potatoes, I wanted to create a potato side dish that was super creamy yet still non-dairy using almond milk, margarine and good old prepared horseradish. The horseradish adds a nice element of heat without being overpowering, and its vinegary brine adds that wonderful zing that brings me back to mom’s house. Topped with fresh parsley, it is so good that it can hold its own with your other Thanksgiving side dishes.
- Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.
- Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.
- Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.
- Top each serving with crème fraîche and a sprinkle of pepper.
Make Ahead Tips
After boiling and draining the potatoes, you can hold them for a few hours before finishing them. Reheat them by immersing in boiling water until they’re heated through, about 5 minutes, then proceed with the recipe as directed above.
Horseradish Mashed Potatoes
Mashed potatoes get a delicious makeover in this recipe. The addition of Greek yogurt and fresh horseradish is a tasty twist on a traditional side dish. Yogurt adds a slight tang, horseradish lends an earthy heat, while butter adds richness for a harmonious balance of flavors, elevating humble mashed potatoes into a sensational companion to roasts.
There are a few tricks to making perfect mashed potatoes. Starchy potatoes make for a light and fluffy mash, making russets and Yukon Golds, as called for in the recipe, a great choice. Waxy potatoes like red potatoes can make the mash stiff.
Cooking time is key. Too little and they won’t mash smoothly. Overcooking the potatoes makes them water-logged and will result in a wet, runny mash instead of light and fluffy. Be sure to cook them only until tender enough to be easily pierced with a fork.
When mashing, the back of a fork or a hand-held potato masher works best to avoid over-mashing them. Food processors tend to overwork the starch in the potatoes, which can make the mash gluey and gummy. A food mill is also a good option for fluffy potatoes.
Fresh horseradish root, which looks similar to a large parsnip, is worth seeking out if you can find it, but jarred horseradish will work as well. To grate fresh horseradish root, use a microplane grater or the fine holes on a box grater.
Horseradish Mashed Potatoes Recipe - Recipes
- 6-7 Medium Red Potatoes
- 1 c. Cream
- 1 Stick of Unsalted Butter
- 1 Tbsp Grated Horseradish
- 1 tsp Salt
- 1 tsp Seasoning Salt
- 1 tsp Ground Black Pepper
Once you get your potatoes washed and cut, place them into a pot.
Cover the potatoes with water until there is about an inch of water covering them.
You may have heard that you should salt your water when cooking pasta because it is the only chance you have to season the pasta itself. I exercise that same concept when boiling potatoes.
Add 1 tsp of salt to the pot of water.
Bring the potatoes to a boil and cook for 10-15 minutes or until they are fork tender.
Once you can easily insert and remove your fork drain the potatoes and return them to the pot or a mixing bowl.
To the cooked potatoes add HALF of the stick of butter(the other half is for topping your potatoes) , the horseradish, the seasoning salt, and the pepper.
Now you can add HALF of the cream.
Begin bashing your potatoes with either a mixer or a hand masher, adding the rest of the cream a little at a time until you get your desired texture.
I LOVE this The World’s Greatest 2-in-1 Mix N’Masher that I purchased a couple years ago. It does such a great job at breaking up and mashing the potatoes.
Once you get the potatoes to the texture you desire you are ready to serve. I have a confession for you, this Horseradish Mashed Potatoes Recipe was EVERYTHING I had hoped it would be. They aren't super spicy like you may think, but they had a really nice zing to the dish. I served them up with my Studhubs Steakhouse Mashed Potatoes and my Homemade Peas and Carrots. They complimented it PERFECTLY! I know you and your family are going to LOVE this dish so get in the kitchen and give it a try TONIGHT! And as always.
Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
Drain potatoes in a colander, then use a handheld masher in a large bowl. Stir in hot milk mixture, then Silver Spring Prepared or Cream Style Horseradish.
You can use a ricer or food mill for a smoother consistency of the potatoes.
Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.
Horseradish-Mashed-Potato Shepherds Pie
Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
Preheat the oven to 450 degrees . Grease a shallow, medium casserole dish add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.
9 Twists on Classic Mashed Potatoes
OK, so you can mash potato and do the twist. But have you mastered making mashed potatoes? What about putting a twist on the classic recipes? There&rsquos a whole lot more to the Thanksgiving favorite than boiling spuds and blending them with butter. In fact, some of the best mashes don&rsquot even include butter OR potatoes. Gasp!
Though the traditional dishes are insanely delicious (cream, butter, and carbs is a tough combo to beat), there are tons of ways to make them healthier and more flavorful. And it&rsquos as simple as switching up potato types, tossing in some cheese, or experimenting with herbs and spices&mdashall pretty painless endeavors.
From vegan fare to loaded potatoes (bacon, anyone?), these nine mashed potato recipes bring a fresh twist to the holiday table and ensure the starchy carb tastes anything but boring. You won&rsquot even need gravy.
1. Horseradish Mashed Potatoes
One of the easiest ways to add color and flavor to classic mashed potatoes is to use red potatoes instead of white. Other simple tricks: Leave the potato skins on, and add a heaping spoonful of horseradish and sour cream. Extra creamy and extra beautiful, this recipe gives the dish a little flair.
2. Slow Cooker French Onion Mashed Potatoes
Using a slow cooker is great way to reduce time spent mixing (and sweating) in the kitchen. It also makes potatoes extra soft and tasty, as they&rsquore left soaking in juices for several hours. The only downside of this recipe? You&rsquoll end up with an abundance of leftover caramelized onions to use on sandwiches, salads, and in omelets. How AWFUL.
3. Buttermilk Vegan Mashed Potatoes
It may be hard to imagine a vegan recipe for mashed potatoes when the costars of the dish are not-so-vegan cream and butter, but it is possible to make a rich dish using coconut milk and a few sneaky ingredients like apple cider vinegar and garlic powder. Warning: Don&rsquot substitute almond milk for coconut&mdashit will ruin the potatoes.
4. Cheesy Chive and Bacon Mashed Potatoes
Healthier mashed potatoes are fun to make (and ponder making), but loading them with bacon, two cheeses, and extra cream, and then tossing them on a grill is arguably more fun&mdashand delicious. Perfect for those craving an extra decadent dish, this recipe can only be improved with a splash of hot sauce.
5. Garlic and Parmesan Cauliflower &ldquoMashed Potatoes&rdquo
If thou doth protest to potatoes, try cauliflower. Boiled, blended, and mixed with Greek yogurt and Parmesan cheese, this cruciferous vegetable has a pretty strong resemblance to potatoes when mashed and creamed. Bonus: Cauliflower is lower is calories and carbs, making it a great option for those trying to keep things light.
6. Sage and Toasted Walnut Pesto Mashed Potatoes
Though this recipe doesn&rsquot yield the most stunning presentation, the taste more than makes up for it&mdashand a little green garnish (like peas) goes a long way. Simply prepare mashed potatoes as usual, mix in cream and homemade pesto, and season with salt and pepper. Bonus: The unique flavor is a game changer on sandwiches made from Thanksgiving leftovers.
7. Roasted Garlic Goat Cheese Mashed Potatoes
Garlic powder is an easy way to flavor mashed potatoes, but roasted garlic adds a bolder taste (and heavenly scent). Using goat cheese in place of Parmesan also increases the creaminess and pairs perfectly with fresh chives.
8. Whipped Bourbon Bacon Sweet Potatoes
As the recipe creator describes, &ldquoIt&rsquos like every single thing I love just threw up all over my whipped sweet potatoes&hellip I don&rsquot think we are missing A THING!&rdquo Made with brown butter, bourbon, bacon, sage, sweet potatoes, milk, and spices, this dish is a dinner dream come true.
9. Slow Cooker Garlic Mashed Potatoes
This recipe is by far the easiest on the list, but it yields just as much flavor as the rest. Loaded with spices like nutmeg, thyme, oregano, basil, and chives, and plenty of cream and cheese (sensing a theme here?), this dish will make traditional potato lovers happy while entertaining more adventurous palates as well.