Mashed Yukon Gold Potatoes with Horseradish Butter

Mashed Yukon Gold Potatoes with Horseradish Butter Recipe
Photo: Randy Mayor; Styling: Cindy Barr
"I wanted to contribute some big flavors to the menu. Horseradish is such a pungent ingredient that a little goes a long way, and the bay leaf infuses the potatoes with no added sodium." --Kellie Gerber Kelley, Senior Food Stylist


8 servings (serving size: 1/2 cup potatoes and 1 1/2 teaspoons horseradish butter)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Fat 6.7 g
Satfat 4.2 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 4 g
Carbohydrate 26.1 g
Fiber 1.8 g
Cholesterol 18 mg
Iron 1.3 mg
Sodium 369 mg
Calcium 21 mg


Horseradish butter:
Cooking spray
1 tablespoon minced shallots
1/4 cup butter, softened
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
6 1/2 cups cubed peeled Yukon gold potatoes (about 2 1/2 pounds)
1 bay leaf
1/4 cup 1% low-fat milk
1/4 cup fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. To prepare horseradish butter, heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 1 minute. Remove from heat; cool.

2. Combine shallots, butter, parsley, and horseradish in a small bowl; blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3-inch-long log, using plastic wrap to help mold. Wrap log tightly in plastic wrap, and refrigerate until firm.

3. To prepare potatoes, place potatoes and bay leaf in a large saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender; drain. Discard bay leaf. Press potatoes through a ricer or food mill into a large bowl. Combine milk and broth in a microwave-safe dish. Microwave at HIGH 1 minute or until warm. Add milk mixture, sour cream, salt, and pepper to potatoes, stirring until well blended. Serve with horseradish butter.

Kellie Gerber Kelley,

Cooking Light

December 2009
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