"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
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.
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.
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.
One of the best mashed potato recipes I've ever made! I used light butter and fat free sour cream to cut fat and calories and subbed minced scallions for the parsley. With veggie broth and almond milk, this was the perfect side dish for grilled salmon with dill-dijon sauce!
The mashed potatoes are not the star here. The horseradish butter is. Being a CL recipe this means the serving size of the butter isn't enough. If you aren't worried about the calories then I suggest making more. I think this recipe is special enough for dinner for company and easy enough for weeknights. I served this with a sweet carrot salad and a fish fillet. Check out my blog for a full review at: http://imapretendchef.blogspot.com/2010/12/mashed-yukon-gold-potatoes-with.html
these were a surprise hit at Thanksgiving! the butter is good on the rolls and veggies. But the taters were very good on their own, too. I just gently mashed them with a masher since I don't own a food mill. Don't overmash tho, they get rubbery. I'd definitely recommend this recipe for any party!
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