Name: Peppery Horseradish Mashed Potatoes
Cook time: 15 minutes
Total time: 45 minutes
Yield: Serves 2 generously
Ingredients: 1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces; 2 teaspoons kosher salt; 1/2 cup whole milk; 3 tablespoons unsalted butter; 1/4 teaspoon freshly ground black pepper; 2 tablespoons bottled horseradish, drained

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Peppery Horseradish Mashed PotatoesChris Gentile

Who can resist mashed potatoes, particularly with steak? You'll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.

Cooks' Notes:

•Mashed potatoes can be made 2 days ahead (without horseradish). When ready to serve, reheat potatoes in a heavy saucepan over low heat, stirring in horseradish and, if needed, enough additional milk for desired consistency.

Recipe information

Total Time
45 minutes
Yield
Serves 2 generously

Ingredients

1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces

2 teaspoons kosher salt

1/2 cup whole milk

3 tablespoons unsalted butter

1/4 teaspoon freshly ground black pepper

2 tablespoons bottled horseradish, drained

Preparation

Step 1
Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Step 2
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.