Horseradish Whipped Potatoes
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.
Servings: 8
Ingredients
Ingredients
- 1 ½ cups whole milk
- ½ cup unsalted butter cubed
- ½ cup finely grated fresh horseradish
- 4 pounds Russet or Yukon Gold Potatoes cubed 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