Who can resist mashed potatoes, particularly with steak? You'll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.
•Mashed potatoes can be made 2 days ahead (without horseradish). When ready to serve, reheat potatoes in a heavy saucepan over low heat, stirring in horseradish and, if needed, enough additional milk for desired consistency.
Recipe information
Total Time
45 minutes
Yield
Serves 2 generously
Ingredients
Preparation
Step 1
Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Step 2
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.
Recipe notes
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