Mashed potatoes are very simple but their are several tricks to make them super creamy and just a little special. One- I always love to flavor the potatoes with a strong ingredient: wasabi mashed, cheddar mashed, garlic mashed, or horseradish mashed (which pairs very well with beef). The next trick is to get a little decadent– butter and cream I’m talking. You don’t want to do diet mashed when the cold weather hits. You want to make it a little more hearty and a whole lot tastier.
Horseradish Mashed Potatoes
Serves 2-3 side dish
3 cups peeled, diced Idaho potatoes
5 tablespoons butter
3/4 cup whole milk
1/4 cup half and half
3 tablespoons horseradish
salt and freshly ground pepper
Fill a medium stock pot 1/4 full with cold water. Salt the water heavily and as you are peeling potatoes, immediately add them to the water (step 1: keeping your mashed spuds perfectly white). Once all your potatoes are added, fill with additional water until potatoes are completely covered. Bring stock pot to high heat and cook for 15-18 minutes.
Meanwhile, in a small stock pot add butter, milk, and half and half. Bring to medium heat but simmer before mixture has a chance to boil. (warming your milk makes it a lot easier to incorporate it quickly into your potatoes and also keeps it at the perfect serving temp.)
Test potatoes with a fork. Once they are tender and mash easily, drain them and allow them to steam dry for 2 minutes. (remove all water so that the potatoes absorb the cream and butter in its place) After they have steamed, return them to the medium stockpot and work over with a potato masher until potatoes begin to cream. Add in butter/milk and whip with an electric blender. Add in horseradish and season to taste with salt and pepper. Serve warm. Enjoy- and oh, you will.