Horseradish Smashed Potatoes

Yield:

Makes 6 to 7 cups (serving size: 6 to 8 servings)

Recipe from

Nutritional Information

Calories 189
Caloriesfromfat 31 %
Protein 3.9 g
Fat 6.6 g
Satfat 3.9 g
Carbohydrate 29 g
Fiber 2.6 g
Sodium 55 mg
Cholesterol 19 mg

Ingredients

3 to 3 1/2 pounds russet potatoes
2 1/2 quarts water
1 to 1 1/2 cups half-and-half or fat-skimmed chicken broth
2 tablespoons butter or margarine
salt to taste
pepper to taste
1 to 2 tablespoons prepared horseradish

Preparation

Scrub and peel 3 to 3 1/2 pounds russet potatoes; cut into 1 1/2-inch chunks. Put them in a 4- to 5-quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.

When potatoes are done, heat 1 to 1 1/2 cups half-and-half (light cream) or fat-skimmed chicken broth with 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) just until steaming (don't boil), 1 to 3 minutes. Or warm in a 1- to 1 1/2-quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl.

Note:

October 2000