Creamy Mashed Potatoes

Horseradish adds a peppery kick, but the potatoes are also good without it. Or add the horseradish last, just to the portion of potatoes reserved for the adults.


8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 174
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 3.4 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 3.2 g
Carbohydrate 28.6 g
Fiber 1.9 g
Cholesterol 15 mg
Iron 0.5 mg
Sodium 315 mg
Calcium 29 mg


2 1/4 pounds cubed peeled Yukon gold potato
2/3 cup 2% reduced-fat milk, warmed
2 tablespoons butter, softened
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper


Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; mash to desired consistency. Cook over low heat until warm.

Jean Kressy,

Cooking Light

January 2004
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