Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

Horseradish adds a peppery kick, but the potatoes are also good without it. Or add the horseradish last, just to the portion of potatoes reserved for the adults.

Jean Kressy
Recipe by Cooking Light January 2004

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Recipe Summary

Yield:
8 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; mash to desired consistency. Cook over low heat until warm.

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Nutrition Facts

174 calories; calories from fat 28%; fat 5.5g; saturated fat 3.4g; mono fat 1.4g; poly fat 0.2g; protein 3.2g; carbohydrates 28.6g; fiber 1.9g; cholesterol 15mg; iron 0.5mg; sodium 315mg; calcium 29mg.
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