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Horseradish Mashed Potatoes
Several years ago, we were planning to spend Thanksgiving on Long Island with some friends
and their two teenaged daughters. We polled a number of friends on the question of what we
could contribute to the meal that would be interesting and different, yet still appeal to
teenagers. Cheryl, whose wedding reception would be held at Carol Place, suggested a
variation of this recipe. It was a huge success with all.
We hasten to note that the recipe is not improved by substituting fresh for prepared horseradish.
| 3 lbs. russet or Yukon Gold potatoes |
8 T. melted butter |
| 1/4 c. heavy or sour cream, warmed |
2 T. prepared horseradish |
| salt and freshly ground black pepper to taste |
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- Scrub the potatoes and place them in a large pan with enough to cold water
to cover them by at least an inch. Over a high heat, bring the water to a boil.
Reduce the heat to a gentle boil, and allow the potatoes to cook, about 30 to 45 minutes, until
they are tender when stuck with a sharp knife.
- Remove the potatoes from the water. If you're going to peel the potatoes, now is the
time, holding them with a fork and peeling them with a paring knife.
- Mash the potatoes, preferably with a ricer. Being sensitive to the fact that the
order is significant, gently stir in the butter, then the cream,
horseradish, and salt and pepper. Serve immediately.
4-6 servings
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