On their own, these are not my favorite potatoes. (I'd prefer them without horseradish most of the time.) But, when pared with the Beef Stew from the same Jan/Feb 2004 issue, they are an excellent balance to the stew's sweetness.
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.
Yield: 8 servings (serving size: 2/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 174
- Calories from fat: 28%
- Fat: 5.5g
- Saturated fat: 3.4g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.2g
- Protein: 3.2g
- Carbohydrate: 28.6g
- Fiber: 1.9g
- Cholesterol: 15mg
- Iron: 0.5mg
- Sodium: 315mg
- Calcium: 29mg
Ingredients
- 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
Preparation
- 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.
Creamy Mashed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Bacon and Cheddar Mashed Potatoes
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Creamy Spinach Mashed Potato Bake
Southern Living -
Classic Mashed Potatoes
Oxmoor House
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