Time 25m Yield 8 servings. Number Of Ingredients 6 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.
Time 20m Yield 4 Number Of Ingredients 6 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 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.
Time 35m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl. Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.
Time 50m Number Of Ingredients 7 Steps:
Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Fold in the horseradish. Spoon the mashed potatoes into a serving dish and sprinkle with the scallions.
Time 40m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In saucepan, cover the potatoes with salted water. Bring to a boil; reduce heat to a simmer. Cook until tender when pierced with tip of pairing knife, about 25 minutes. In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).
Time 30m Yield 4 Number Of Ingredients 6 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.
Yield Makes 6 1/2 cups Number Of Ingredients 5 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.
Number Of Ingredients 6 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.
Yield serves 4 Number Of Ingredients 5 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.
More about “mashed potatoes with horseradish recipes”
Time 45m Number Of Ingredients 4 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.
