Horseradish Mashed Potatoes
Horseradish adds a refreshing spicy bite to these mashed potatoes, which make an excellent side dish for our Braised Short Ribs (see related recipe at left).
- 3 1/2 lb. Yukon Gold potatoes, peeled and quartered
- 1 1/2 cups half-and-half
- 1/4 cup prepared horseradish
- Pinch of freshly grated nutmeg
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into pieces
- Salt and freshly ground pepper, to taste
Fill a steamer pot halfway with water. Place the perforated insert inside the pot so it rests over the water. Set over medium-high heat and bring the water to a boil. Place the potatoes on top of the insert, cover and steam until the potatoes are tender when pierced with a knife, 20 to 22 minutes.
Meanwhile, in a saucepan over medium-low heat, warm the half-and-half, horseradish and nutmeg until small bubbles form around the edges of the pan.
Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter and gradually add the half-and-half mixture, beating constantly with a large spoon until the potatoes are smooth and creamy. Season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 6 to 8.