Mashed Potatoes With Horseradish Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
• Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Steps:

• Boil potatoes for 15- 20 minutes or until tender; drain well.
• Heat milk, butter& horseradish in small pot until butter melts.
• Mash potatoes, stir in hot milk mixture and season to taste.

Steps:

• Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

Steps:

• Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch.
• Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes.
• Drain well, and return to pan.
• Meanwhile, in a small saucepan over medium low heat, combine milk, butter and horseradish.
• Cook until butter is melted and milk is hot.
• Using a ricer, rice potatoes into a large bowl.
• Stir in milk mixture.
• Season with salt and pepper.
• Serve immediately.

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.
• Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.
• Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

Steps:

• In a large saucepan, cover potatoes with water. Bring to a boil; add salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 20 to 25 minutes. Drain; return potatoes to pan. Cook over medium-high heat, stirring, until dry, 1 to 2 minutes.
• In a small saucepan, bring milk to a simmer. Pour over potatoes, and add butter and horseradish; mash potatoes with a potato masher or two forks, then season with salt. If necessary, cook over medium heat, stirring, until thickened. Serve immediately.

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain.
• Return potatoes to same pot. Add milk, butter and horseradish. Using electric mixer, beat potatoes until creamy. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring constantly and thinning with more milk if necessary.)

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until tender; drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry; remove from heat.
• Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley.

Steps:

• Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.
• Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.
• Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.