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 Cooking Light

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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

  1. 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.
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