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Epicurious

Horseradish Mashed Potatoes

4.2

(15)

Those tangy potatoes served at Chamberlain's Prime Chop House in Dallas, Texas.

Recipe information

  • Yield

    Serves 6

Ingredients

6 medium russet potatoes (about 2 pounds), peeled, each cut into 8 pieces
9 tablespoons (or more) warm milk
4 1/2 tablespoons butter
3 tablespoons prepared horseradish

Preparation

  1. Step 1

    Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain.

    Step 2

    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.)

TagsRusset PotatoPotatoRoot VegetableVegetableHorseradishHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerMake AheadSimmerElectric MixerBon Appétit
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