Horseradish Mashed Potatoes
Creamy Yukon Gold Mashed Potatoes with a hint of horseradish and nutmeg are a deliciously indulgent side dish that will make any meal special. The velvety texture and rich flavors of this dish will impress your guests while being easy to make.
— Constant Cookbook
Ingredients
- 3 1/2 lb. Yukon Gold potatoes, peeled and quartered
- 1 1/2 cups half-and-half
- 1/4 cup prepared horseradish
- Pinch of freshly grated nutmeg
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into pieces
- Salt and freshly ground pepper, to taste
Instructions
- Fill a steamer pot halfway with water. Place the perforated insert inside the pot so it rests over the water. Set over medium-high heat and bring the water to a boil. Place the potatoes on top of the insert, cover and steam until the potatoes are tender when pierced with a knife, 20 to 22 minutes.
- Meanwhile, in a saucepan over medium-low heat, warm the half-and-half, horseradish and nutmeg until small bubbles form around the edges of the pan. 

- Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter and gradually add the half-and-half mixture, beating constantly with a large spoon until the potatoes are smooth and creamy. Season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 6 to 8.
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