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.
2 1/4 pounds cubed peeled Yukon gold potato
2/3 cup 2% reduced-fat milk, warmed
2 tablespoons butter, softened
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
How to Make It
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.
On their own, these are not my favorite potatoes. (I'd prefer them without horseradish most of the time.) But, when pared with the Beef Stew from the same Jan/Feb 2004 issue, they are an excellent balance to the stew's sweetness.
I always need a recipe to follow for mashed potatoes and this one is now my foundation. I followed it with the following changes:
- To make a bit more creamy, I added about 1/3 cup of sour cream.
- I used creamy horseradish
- Needed a touch more butter than called for
I loved the yukon golds which I had never used. I like a bit of skin so I partially peeled the potatoes.