This is one of 5 recipes from Larissa Prouse for her Festive Holiday Meal. These mashed or whipped potatoes are great any time of the year, but particularly in the fall when the horseradish is fresh and plentiful.
Course
Vegetable Side
Cuisine
Canadian
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings8
AuthorValerie Lugonja via Larissa Prouse via October 2012 House and Home Magazine
Ingredients
Ingredients
1 ½cupswhole milk
½cupunsalted buttercubed
½cupfinely grated fresh horseradish
4poundsRusset or Yukon Gold Potatoescubed x 2”
salt to taste
Instructions
Instructions
Heat milk, butter and horseradish in small pot over medium heat until butter is melted and milk is hot
Place potatoes into large pot; cover by 1 inch cold water and bring to boil over high heat
Immediately reduce potatoes to simmer; season with salt
Simmer 15 minutes, or until fork tender
Drain; sit off heat back in pot for 5 minutes
Reheat milk mixture; mash potatoes or put through rice mill
Stir in milk mixture ¼ portion at a time with heatproof spatula; season with salt