Horseradish Mashed Potatoes
Creamy Horseradish Mashed Potatoes ready in less than 30 minutes. The garlic mashed potatoes have the hint of spice from the horseradish and creamy from whole milk and lots of butter.
Servings: 4 cups
Cost: $10.00
Equipment
- 1 Hand mixer
Ingredients
- 2 pounds russet potatoes
- 1 cup whole milk (Plus ½ cup as needed needed for texture)
- 4 cloves garlic
- 4 tablespoons unsalted butter
- 1 tablespoon horseradish
- 1 teaspoon kosher salt
Instructions
- Boil Potatoes: In a large sauce pot, place the chunks of potatoes. Fill the pot with water until the water is one inch over the top of the potatoes. Turn the heat on high and bring to a boil, then reduce the heat to a simmer and continue simmering until the potatoes are soft and fork tender (about 15 minutes).
- Drain & Combine: Drain the potatoes in a colander. Place the drained potatoes back into the pot you just used, and add the remaining ingredients.
- Mix: Using a hand mixer, mix the potato mixture. Rotate the pot every minute so the potatoes are evenly combined. After 5 minutes the potatoes should be creamy with a whipped texture and everything combined.
- Finish & Serve: Add salt and stir together. Taste and add more salt as desired. Place in your desired serving bowl. Garnish or add a pad of butter while it’s warm to let melt.
Notes
Be sure potatoes are peeled and cut into similar-sized chunks to cook evenly.
A microplane is the best way to get the garlic to the right size and texture.
Tip: You do not have to add warm milk to the potatoes. As long as you add the potatoes just after they drained, they will remain warm enough to mash properly if using a hand mixer.
Nutrition
Calories: 322kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 634mg | Potassium: 1062mg | Fiber: 3g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 2mg
