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Mashed Yukon Gold Potatoes with Horseradish Butter

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings (serving size: 1/2 cup potatoes and 1 1/2 teaspoons horseradish butter)
"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

Ingredients

  • Horseradish butter:
  • Cooking spray
  • 1 tablespoon minced shallots
  • 1/4 cup butter, softened
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons prepared horseradish
  • Potatoes:
  • 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

Nutrition 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

How to Make It

  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.