This twist on a regular potato mash is easy to prepare and is suitable for heavy meats like pork and beef. If you are looking for something new to replace your regular potato side dish I hope you will try these mashed red potatoes with horseradish. They generated a great compliment from Jon, who said they were the best potatoes he ever had.
- 3 pounds baby red potatoes, washed and cut into chunks of uniform size
- 1 tablespoon kosher salt
- 1/2 cups half-and-half
- 6 tablespoons butter
- 1-2 tablespoons prepared horseradish (not the creamed type)
- 1 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground white pepper
- In a large saucepan, set over medium-high heat, add the potatoes and salt, and bring the water to a boil. Reduce the heat to medium-low and cook until the potatoes are tender but still firm.
- Add the butter and half-and-half to a small saucepan and heat on medium-low just to warm the half-and-half and melt the butter. Remove from the heat and reserve.
- Drain the potatoes and mash slightly with a potato masher, add the butter-cream mixture slowly while mashing, add the horseradish, and combine. Taste the mash and add the salt and white pepper as well as any additional horseradish, depending on your preference.
- Transfer the potatoes to a warmed serving bowl and serve immediately.
Makes 6-8 servings.