Creamy Mashed Potatoes
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.
Recipe by Cooking Light January 2004
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.
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.
Read MoreI 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.
Read MoreVery yummy and super easy! Used skim milk instead since that's what I had and they seems find. The horseradish adds a nice pop!
Read MoreSimple and so delicious. I didn't have any horseradish (thought I did) which I think would have been a great addition to this. But without it, still a very creamy mashed potato recipe.
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