Horseradish Smashed Potatoes Food

BACON-HORSERADISH SMASHED POTATOES

Steps:

• Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.

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:

• 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.

HORSERADISH MASHED POTATOES

Steps:

• Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
• Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then 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.

HORSERADISH MASHED POTATOES

Steps:

• Boil potatoes for 15- 20 minutes or until tender; drain well.
• Heat milk, butter& horseradish in small pot until butter melts.
• Mash potatoes, stir in hot milk mixture and season to taste.

HORSERADISH SMASHED POTATOES (LOW FAT)

Steps:

• Place the potatoes in a medium pot. Add enough cold water to cover the potatoes by 2 inches. Place the pot over high heat and add 1 teaspoon salt. Bring the water to a boil and cook the potatoes, covered until tender, 20 to 25 minutes.
• Just before the potatoes are cooked, combine the half-and-half, butter, and horseradish in a medium microwave-safe bowl. Microwave on low for 1 to 2 minutes, until the butter is melted.
• Drain the potatoes and transfer to a medium mixing bowl. Use a potatoes masher or large fork to smash the slightly. Pour in the half-and-half mixture and continue to mix until the potatoes are smashed, leaving some lumps. Season with salt and pepper to taste. Serve immediately.