Horseradish Potatoes Food

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.

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.

HORSERADISH POTATO DAUPHINOISE

Steps:

• Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.
• Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.
• Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)

LEMON HORSERADISH NEW POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
• Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

WHITE CHEDDAR AND HORSERADISH MASHED POTATOES

Steps:

• Start by washing the potatoes and cutting them into large chunks. Cook the cut up potatoes by placing them into a large pot filled with water. Turn the heat on high and cook them for 25 to 30 minutes. The potatoes will be done when you can easily push a fork into them.
• While the potatoes are cooking shred the cheese and mince the shallot and garlic. Sauté the shallot and garlic in one tablespoon of butter for a couple of minutes.
• When the potatoes have finished cooking drain the water and then add the horseradish, milk, cheese, salt, pepper, remaining butter, and sautéed shallots and garlic to the potatoes.
• Then mash away until the potatoes have reached your preferred consistency.

WHIPPED POTATOES WITH HORSERADISH

Steps:

• Brush an 8x8x2" or other 6-cup baking dish with 1 tablespoon melted butter. Place potatoes in a large pot and add cold water to cover by 1". Add a large pinch of salt; bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
• Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. Then, using a potato masher, mash coarsely. Using a hand mixer, beat 1/2 cup butter into potatoes, a few pieces at a time, until blended. Beat in cream cheese, adding a few pieces at a time, then horseradish. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper.
• Stir in scallions. Scrape potatoes into prepared dish.3 Use a spatula to create peaks across the surface. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika. DO AHEAD: Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
• Preheat oven to 350°F. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).

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.

OVEN ROASTED HORSERADISH DIJON POTATOES

Steps:

• Preheat oven to 425°F.
• Place the mini red potatoes in a large mixing bowl.
• Add the olive oil, dijon mustard, fresh grated horseradish, fresh rosemary, garlic powder, sea salt, and ground pepper.
• Toss to thoroughly coat the potatoes in the mixture.
• Place the potatoes in a single layer on a large baking sheet.
• Bake for 45 minutes, or until the potatoes are golden brown, stirring once every 15 minutes. Serve immediately, and garnish with more fresh grated horseradish.

HORSERADISH ROAST POTATOES

Steps:

• Heat oven to 400F.
• Put the potatoes on a rimmed bake sheet. Drizzle with the oil and sprinkle over the horseradish, salt, and pepper. Toss the potatoes to coat and evenly distribute horseradish and seasonings.
• Bake at 400F for 20-25 minutes or until potatoes are toasty and cooked through. Sprinkle over the parsley and serve. Yield: 4 servings.

ROASTED POTATOES WITH HORSERADISH AIOLI

Steps:

• Preheat oven to 400 degrees.
• Add potatoes to a baking sheet.
• Drizzle with olive oil and sprinkle with garlic. Toss to combine (I usually just use my hands).
• Place in the oven and cook for 30 minutes.
• Take out of the oven and sprinkle with chopped parsley and salt and pepper to taste.
• Drizzle with horseradish aioli or serve it on the side. Serve immediately.
• Add horseradish, mayonnaise, lemon juice and garlic to a small bowl. Whisk to combine
• Add salt and pepper to taste.

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.

CRISPY ROASTED POTATOES WITH MUSTARD AND HORSERADISH

Steps:

• Preheat the oven to 450°F and line a sheet pan with foil.
• Bring a large pot of water to a boil and boil the potatoes until soft but not falling apart.
• Drain the potatoes in a colander and let air dry for a few minutes.
• Spread the potatoes out on the pan and drizzle with ¼ cup of the olive oil. Gently toss them to coat with the ol.
• Roast in the oven for 25 minutes and then shuffle them around to promote even cooking.
• Roast for another 25 minutes.
• In a bowl combine the remaining olive oil, mustard and horseradish.
• Toss the potatoes in the mustard mixture and then place back on the pan and roast for a final 10 minutes.
• Serve with chopped parsley on top and season with extra salt and pepper if needed.

HORSERADISH POTATO GRATIN

Steps:

• Heat oven to 375°F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
• Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden for 50 to 65 minutes.

HORSERADISH-MUSTARD ROASTED POTATOES

Steps:

• Preheat the oven to 450°F (232°C). Line a baking sheet with heavy-duty foil, dull side up, and set aside.
• Place the potatoes in a pot with the salt, cover with water by 1 inch (3 cm), and bring to a boil over high heat. Boil until the potatoes are fork tender, about 10 minutes. Pour the potatoes into a colander and let them air dry for 2 minutes or so, then bang them around a bit by shaking the colander. You want the edges to be a bit rough looking.
• Dump the potatoes into a pile on the prepared pan. Drizzle 1⁄4 cup (60 ml) of the oil over the potatoes and toss to coat. Spread the potatoes out on the pan, trying to leave a little space between them.
• Roast the potatoes in the preheated oven for 20 minutes, shake the pan, and roast for another 20 to 25 minutes, or until they are crisp-edged and deeply golden brown. While the potatoes roast, whisk together the mustard, horseradish, and remaining oil in a large, heat-proof mixing bowl.
• Transfer the potatoes into the bowl with the horseradish mustard mixture, and toss gently to coat before returning to the pan and roasting for 10 more minutes. Serve hot, warm, or at room temperature, garnished with chopped fresh parsley.

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.

HORSERADISH MASHED POTATOES

Steps:

• Peel and roughly chop the potatoes.
• Rinse the horseradish to remove the vinegar taste.
• Boil in lightly salted water until tender.
• Drain well, rice or mash, and add remaining ingredients with salt and pepper to taste.

PRIME RIB ROAST WITH HORSERADISH MASHED POTATOES

Steps:

• Preheat oven to 350 F
• Sprinkle meat generously with salt and pepper.
• In a medium sauté pan, heat vegetable oil over medium high heat. Add meat and sear meat for 3-5 minutes per side, or until golden brown on all sides.
• Add garlic, onions, mushrooms, and fresh thyme. Cook 1-2 minutes more.
• Transfer pan to preheated oven, and roast until meat is medium, 45 minutes to 1 hour.
• Remove from oven and transfer meat and vegetables to another dish. Let meat rest 5-10 minutes.
• Add white wine to sauté pan and simmer over medium heat to reduce volume by half. Add beef stock and reduce by half.
• Add butter and stir gently.
• Slice meat against the grain, and serve with vegetables and pan sauce.
• In a 5-quart pot, cover potatoes by 1 inch with cold salted water. Bring water up to a simmer and cook potatoes, uncovered, about 20 minutes or until tender.
• Shortly before the potatoes are finished cooking, combine butter, heavy cream, buttermilk and horseradish in a small saucepan. Simmer mixture over medium heat.
• Drain potatoes well in a colander, and return to pot along with hot cream mixture, salt, and pepper. Mash together with a potato masher until well combined.
• Season with salt and pepper.
• Serve immediately, or keep hot, uncovered, in a double boiler.
• In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Let batter stand at room temperature at least 30 minutes. Transfer to large measuring cup or pitcher with a spout for easy pouring.
• Preheat oven to 450 F.
• Heat muffin tin with 12 muffin cups in oven for 10 minutes. Pour about 1 tsp. drippings or melted butter into each muffin cup. Return pan to oven until fat is hot, about 6 to 8 minutes. Re-whisk batter and pour it evenly into the muffin cups onto the hot fat. (The key to these puddings puffing up is that the fat should be very hot when you add the batter.) Bake until puddings are golden and puffy, about 12 to 15 minutes. Puddings will sink slightly in centre. Serve immediately out of oven while still hot.

SLOW-COOKER CHEDDAR AND HORSERADISH MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, and cook, covered, on high until the potatoes are tender, about 4 hours. (They may have browned lightly in spots, but that is OK.)
• Add the sour cream and 1 1/2 cups of the warm milk to the potatoes, and smash them with a potato masher until they are mostly smooth. If they need to be thinned out, stir in the remaining 1/2 cup warm milk. Add most the Cheddar and all the horseradish, and stir to combine. Season to taste with salt and pepper. Garnish with the remaining Cheddar and the chives.

HORSERADISH MASHED POTATOES

Steps:

• In a large saucepan, cover potatoes with water. Bring to a boil; add salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 20 to 25 minutes. Drain; return potatoes to pan. Cook over medium-high heat, stirring, until dry, 1 to 2 minutes.
• In a small saucepan, bring milk to a simmer. Pour over potatoes, and add butter and horseradish; mash potatoes with a potato masher or two forks, then season with salt. If necessary, cook over medium heat, stirring, until thickened. Serve immediately.