Megan’s Horseradish Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large potatoes, peeled and chopped
¼ cup milk
¼ cup sour cream or Greek yogurt
½ stick butter
4+ tablespoons prepared horseradish (not cream horseradish)
2 tsp. horseradish powder or wasabi powder (available at Penzey’s)
Salt and pepper
More butter to serve
Parsley for garnish (optional)
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Directions: |
Directions:Boil potatoes in salted water until easily mashed. Transfer to the bowl of a stand mixer. Add the rest of the ingredients and whip using the beater attachment for 2-3 minutes at medium speed. If you prefer a thinner consistency add additional milk until you reach the texture you want. Garnish with parsley and a pat of butter, or top with your main dish like steak or chicken. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This family takes our potatoes seriously and this is my go-to mashed potato recipe to use as a side. It’s delicious with chicken or steak. If I make steak, especially filet, I like to plate these mashed potatoes first, topped with five or six spears of grilled or steamed asparagus, and finished with my steak. I plate before the steak is fully rested so the potatoes can soak up the juices. You can add more or less horseradish to taste. I usually add more. Using wasabi powder gives it an extra spicy kick.
These would be great with Aunt Beck’s beef tenderloin if you really want horseradish.
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