Horseradish goes well with so many things and potatoes are no exception. The addition of a little of this often overlooked condiment will give your potatoes a definite wow factor. It’s a great way to get a whole lot of bang for very little buck. Who says a side dish can’t be the star of the show?
2 pounds Yukon Gold Potatoes
4 tablespoons Butter, cut into pieces
3/4 cup Whole Milk
2 tablespoons plus 2 teaspoons Salt, divided
2 tablespoons Chives, minced
2 tablespoons Prepared Horseradish
1/2 teaspoon Pepper, coarsely ground
When you’re at the grocery store, try to pick out equally sized potatoes to ensure even cooking.
Pull your milk out of the refrigerator and allow it to come to room temperature. Scrub your potatoes well and place them whole in a large pot. Put enough water in the pot to cover the potatoes by 1 inch. Place the pot on the stove over high heat and cover with a lid. When the water has come to a simmer, add 2 tablespoons of salt to the water and reduce the heat to medium high. Cook with the lid on for 40 to 50 minutes or until a paring knife can be easily inserted into a potato. Turn off the burner. Carefully drain off the water and return the pot and the potatoes to the stovetop. Allow the potatoes to dry off for about 3 minutes.
At this point you can go one of two directions to mix the horseradish, butter, milk, chives, 2 teaspoons salt and the pepper into the potatoes. You can use a potato masher and smash the potatoes directly in the pot (you will get a more rustic and lumpy potato this way) or you can use the paddle attachment on a stand mixer instead. If you do use the stand mixer, only put it on long enough to break up the potatoes, you want to keep some texture and you definitly don’t want them to turn gluey. And that’s it, simple and effective.
Tips and Tricks:
If you find that you need to hold your potatoes for a little bit before you serve them, turn your oven on to the lowest possible temperature, place the potatoes in a casserole dish and cover them tightly with plastic wrap. You can hold them for an hour or so without any problem.
If you add salt to your water before it simmers you will find that it will score the bottom of your pot.
If you are in a hurry you can always cut the potatoes into quarters and cook them in about 15 minutes or so.
Despite horseradish’s potent nature, these potatoes will pair nicely with almost any type of meat from beef to poultry and even fish.
Wondering what the difference is between mashed and smashed potatoes? Usually you call them “smashed” if they still have the skin on.
Serves 4 people.