Mashed Yukon Gold Potatoes with Horseradish Butter

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

Yield: 8 servings (serving size: 1/2 cup potatoes and 1 1/2 teaspoons horseradish butter)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 6.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4g
  • Carbohydrate: 26.1g
  • Fiber: 1.8g
  • Cholesterol: 18mg
  • Iron: 1.3mg
  • Sodium: 369mg
  • Calcium: 21mg

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

Preparation

  1. 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. 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. 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.
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