Horseradish Mashed Potatoes

A thick, gnarled root of a plant in the cabbage family, fresh horseradish adds a refreshing, spicy bite to mashed potatoes. Be sure to peel the horseradish before grating it.

Horseradish Mashed Potatoes
Horseradish Mashed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Ingredients:

  • 6

    lb. russet potatoes, peeled and quartered

  • Salt and freshly ground pepper, to taste

  • 2 1/4

    cups half-and-half

  • 6

    Tbs. finely grated fresh horseradish

  • Pinch of freshly grated nutmeg

  • 12

    Tbs. (1 1/2 sticks) unsalted butter, at room

  • temperature, cut into pieces

Directions

Directions: Put the potatoes in a large stockpot and add water to cover by 1 inch. Generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, about 20 minutes. Drain well in a colander. Meanwhile, in a saucepan over low heat, warm the half-and-half until small bubbles form around the edges of the pan. Add the horseradish and nutmeg. Remove from the heat and let steep for 15 minutes. Add the butter and season with salt and pepper. Set a food mill or potato ricer over a large bowl. Pass the potatoes through in batches. Add the half-and-half mixture and stir to combine. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 12.

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