Horseradish And Green Onion Mashed Potatoes Food

HORSERADISH AND SOUR CREAM MASHED POTATOES

Steps:

• Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

MASHED POTATOES WITH HORSERADISH

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
• Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

MASHED POTATOES WITH HORSERADISH

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

CARAMELIZED ONION AND HORSERADISH MASHED POTATOES

Steps:

• Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat.
• Add onion and sugar; sauté 10 minutes or until caramelized.
• Remove from heat and stir in vinegar if desired.
• Place potatoes in a saucepan and cover with water.
• Bring to a boil; reduce heat and simmer for 15-20 minutes or until tender.
• Drain and return potatoes to pan.
• Add 3 tablespoons butter and milk; mash to desired consistency.
• Cook 2 minutes or until thoroughly heated through, stirring constantly.
• Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended.
• Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
• Serve.

MASHED POTATOES WITH HORSERADISH

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.

WASABI AND GREEN ONION MASHED POTATOES

Steps:

• Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
• Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.
• *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

HORSERADISH MASH

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

MASHED POTATOES WITH GARLIC AND HORSERADISH

Steps:

• Place potatoes, garlic and onion in a large saucepan of lightly salted boililng water. Cover and cook for 20-25 minutes or until tender. Drain.
• Return potatoes and garlic to pan, heat slightly to remove excess moisture. Mash potatoes in pan, add red pepper flakes, butter, horseradish and chives. Gradually stir in enough milk to make potatoes fluffy. Season to taste with salt and pepper.
• To make ahead: Make potatoes as directed. Transfer to a 1 1/2 to 2 qt casserole dish coated with non-stick cooking spray. Cover and refrigerate for 2 to 24 hours. Bake covered for 30 minutes at 350 degrees. Uncover and bake for 40 minutes more or until heated through.

GREEN ONION POTATOES

Steps:

• Heat oil in large frying pan.
• When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
• Season well and add butter.
• When melted, stir in garlic, onions and remaining ingredients.
• Cook 3 to 4 minutes, uncovered, over medium heat.
• Serve immediately.

MASHED POTATOES WITH GREEN ONIONS

Steps:

• Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
• Cook over low heat until any water from potatoes evaporates.
• Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
• Mash hot potatoes in pot; set aside.
• Butter large serving bowl.
• Bring milk to simmer in medium saucepan.
• Add chopped green onion and simmer 5 minutes.
• Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
• Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
• Pour remaining butter into well and serve.

GARLIC HORSERADISH MASHED POTATOES

Steps:

• Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch.
• Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes.
• Drain well, and return to pan.
• Meanwhile, in a small saucepan over medium low heat, combine milk, butter and horseradish.
• Cook until butter is melted and milk is hot.
• Using a ricer, rice potatoes into a large bowl.
• Stir in milk mixture.
• Season with salt and pepper.
• Serve immediately.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.