SLOW-COOKER CHEDDAR AND HORSERADISH MASHED POTATOES
Making mashed potatoes in a slow cooker not only saves precious stovetop space, but also yields uber-tasty spuds: Since you're not boiling the potatoes in lots of water, you don't lose any of that rich potato-y flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
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.
ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES
Steps:
- Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
- In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
- Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
- Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
- In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
- In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
- In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
- In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
- Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
- Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
- Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.
WHITE CHEDDAR AND HORSERADISH MASHED POTATOES
These mashed potatoes put boring mashed potatoes in their place by using horseradish, white cheddar cheese, and shallots to create creamy, cheesy, mashed potatoes with real zest. We generally use prepared horseradish for this recipe, if you are using horseradish sauce add an extra tsp. This recipe will work whether you like your mashed potatoes lumpy or smooth, so mash them the way you want and don't listen to any back seat cooks telling you that you're doing it wrong.
Provided by Mark Hinds
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285 kcal, Carbohydrate 23 g, Protein 12 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 843 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
HORSERADISH MASHED POTATOES
Give creamy mash a subtle kick with fresh or creamed horseradish for a warming side dish - perfect with hearty stews and casseroles
Provided by Maria Elia
Categories Side dish
Time 45m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 510 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
MASHED POTATOES WITH HORSERADISH
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
MASHED POTATOES WITH HORSERADISH
This dish seems to go well with German-inspired dishes
Provided by CHRISTYJ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g
HORSERADISH MASH
Give your mash a kick with the addition of horseradish
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 366 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.26 milligram of sodium
HORSERADISH AND SOUR CREAM MASHED POTATOES
Provided by Tyler Florence
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
HORSERADISH GARLIC MASHED POTATOES
The mild horseradish flavor in these smooth mashed potatoes make them and sensational accompaniment for a savory beef roast.-Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven and cover with water. Add garlic and 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 2/3 cup cooking liquid; set aside., Mash potatoes with the reserved cooking liquid, mayonnaise, horseradish, butter, pepper and remaining salt.
Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 547mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
KICKED UP MASHED POTATOES
Good and simple side dish that pairs well with lamb or grilled flank steak. ZWT West region (Idaho potatoes).
Provided by lazyme
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.
- Meanwhile, bring 1 1/3 cups milk and garlic to boil in large saucepan. Add milk mixture and horseradish to potatoes. Using potato masher, mash until smooth. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium heat until heated through, adding more milk to thin if necessary.).
Nutrition Facts : Calories 272.2, Fat 13.5, SaturatedFat 8.3, Cholesterol 36, Sodium 62.4, Carbohydrate 34.4, Fiber 3.1, Sugar 4.9, Protein 4.8
MASHED RED POTATOES WITH HORSERADISH
Make and share this Mashed Red Potatoes With Horseradish recipe from Food.com.
Provided by jovigirl
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, cover the potatoes with salted water.
- Bring to a boil; reduce heat to a simmer.
- Cook until tender when pierced with tip of pairing knife, about 25 minutes.
- In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).
Nutrition Facts : Calories 309.5, Fat 13.4, SaturatedFat 8.4, Cholesterol 36.9, Sodium 722.8, Carbohydrate 42.6, Fiber 5.2, Sugar 2.4, Protein 6.3
MASHED POTATOES WITH GARLIC AND HORSERADISH
Onion, red pepper flakes and 6 cloves of garlic make these a bit different than all the other garlic mashed potato recipes I've seen. From a Meijer's recipe card.
Provided by Margie99
Categories Mashed Potatoes
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
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.
CRISPY ROASTED POTATOES WITH MUSTARD AND HORSERADISH
Roasted potatoes tossed with whole grain mustard and fresh horseradish! This is a fantastic side dish to go with your Christmas roast.
Provided by foodnessgracious
Categories Side Dish
Time 55m
Number Of Ingredients 6
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.
GARLIC HORSERADISH MASHED POTATOES
Make and share this Garlic Horseradish Mashed Potatoes recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
CREAMY MASHED POTATOES WITH HORSERADISH
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 1/2 cups
Number Of Ingredients 5
Steps:
- Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.
- Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.
- Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.
MASHED POTATOES WITH HORSERADISH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
BUTTERMILK MASHED POTATOES WITH HORSERADISH
Can be prepared in 45 minutes or less. Makes use of the microwave oven.
Yield Serves 2
Number Of Ingredients 4
Steps:
- Scrub the potatoes and leave them wet. Prick each potato once with a fork and wrap it in a sheet of microwave-safe paper towel, tucking in the ends. Arrange the potatoes in the microwave, end to end and 1 inch apart with the tucked-in ends down, microwave them at high power (100%) for 8 to 10 minutes, or until they yield to gentle pressure, and let them stand, wrapped, for 5 minutes.
- In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk, the butter, the horseradish, and salt and pepper to taste and microwave the mixture, covered, at high power for 2 minutes. Peel the potatoes, while they are still hot force them through a ricer or the medium disk of a food mill into the buttermilk mixture, and combine the mixture well, adding some of the remaining buttermilk if necessary to reach the desired consistency.
MASHED POTATOES WITH PARSNIP AND HORSERADISH
DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.
Provided by Dr. Jenny
Categories Mashed Potatoes
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
- Empty the pot and wipe dry. Return the vegetables to the still hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half and half and mash to blend, adding more half and half, 1 Tb at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately.
- Make Ahead: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.
Nutrition Facts : Calories 316.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 38, Sodium 615.7, Carbohydrate 43.8, Fiber 6.4, Sugar 5.7, Protein 5.6
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MASHED POTATOES WITH GARLIC AND HORSERADISH - FEASTING AT HOME
From feastingathome.com
5/5 (4)Total Time 25 minsCategory SideCalories 180 per serving
- Cut potatoes in half (or cut to an inch thick) and cover with water, in a medium pot. Add a generous pinch salt. Bring to a boil, cover and simmer on medium low heat, about 20 minutes, or until fork tender.
- Drain well. Place them back in the pot, mash well, then using the masher, whisk in the butter, sour cream, salt, pepper, garlic option of choice, and optional horseradish. Taste and adjust to your liking.
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MASHED POTATOES WITH HORSERADISH CREAM RECIPE - GRACE ...
From foodandwine.com
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- Put the potatoes and garlic in a pot, cover with cold water and bring to a boil. Cook over moderate heat until the potatoes are tender, about 20 minutes. Drain the potatoes and garlic and return them to the pot. Shake the pot over moderate heat to evaporate any water. Press the potatoes and garlic through a ricer into a large bowl and stir in 12 tablespoons of the butter. Season with salt.
- Preheat the oven to 425°. Transfer the potatoes to a 3-quart baking dish and use the back of a spoon to make indentations in the surface. Melt the remaining 2 tablespoons of butter and brush all over the surface of the potatoes.
- Meanwhile, in a small saucepan, whisk the crème fraîche with the horseradish. Season with salt and white pepper and warm over moderately low heat. Transfer to a small serving bowl.
MASHED POTATOES WITH VARIATIONS - GARLIC, HORSERADISH, OR ...
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Cuisine AmericanTotal Time 30 minsServings 8Calories 195 per serving
HORSERADISH MASHED POTATOES - SPEND WITH PENNIES
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5/5 (4)Total Time 40 minsCategory Side DishCalories 623 per serving
CHEESY HORSERADISH MASHED POTATOES - FOOD DUCHESS
From foodduchess.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 30 mins
- In a small sauce pan over medium heat add cream and fresh thyme. Allow to simmer for about 15-20 minutes, or until it has reduced by half. Ensure you stir frequently to ensure it does not boil over. When reduced strain the thyme out with a fine mesh strainer.
- Meanwhile, Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender.
- Preheat oven to 425°Drain potatoes with a colander, and discard the bay leaves. Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, ½ of the Bothwell Horseradish Cheese, and ½ of the aged white cheddar to the pot, and mix well until completely combined (using a hand-mixer makes very easy work of this!). Season with salt and pepper, and place into a baking dish. Sprinkle the top with the remaining cheese and place into the oven for 15-20 minutes, or until the cheese is bubbling and beginning to brown.
HORSERADISH MASHED POTATOES WITH CREAM CHEESE & GARLIC ...
From southerndiscourse.com
Servings 4Total Time 5 minsEstimated Reading Time 5 mins
CREAMY GOAT CHEESE HORSERADISH MASHED POTATOES | JOYFUL ...
From joyfulhealthyeats.com
Reviews 30Servings 8Cuisine AmericanCategory Side Dish
- Add potatoes to a large pot filled with water. Place on medium high heat, and cook for 15-20 minutes (the smaller you cut your potatoes the shorter it will take)
- In meantime, heat a medium size non-stick skillet to medium high heat. Add grape see oil and pancetta to the pan.
- Saute until pancetta is slightly browned, about 4-6 minutes. Remove from pan and place on paper towel lined plate. Set aside.
- Once potatoes are done, drain water from pot leaving just the potatoes. Add milk, goat cheese, garlic clove, horseradish, salt, and pepper. Using a hand mixer or potatoes masher, mash your potatoes to desired consistency. (and make sure that goat cheese is completely combined)
ROASTED GARLIC HORSERADISH MASHED POTATOES RECIPE - EATS ...
From eatsbythebeach.com
Estimated Reading Time 5 mins
- In a large pot, cover potatoes with enough cold water to cover by an inch. Add a healthy handful of salt to the water. The water should taste mildly salty. Bring to a boil and cook until the potatoes are soft – about 20 minutes. Drain and return to the pot. Stir the drained potatoes in the pot over medium heat to help dry out the potatoes. Once dried, use a potato masher to mash the potatoes until all large chunks are broken down.
- Meanwhile, in a small saucepan over medium-low heat, melt butter, half and half, sour cream, cream cheese, garlic, and horseradish together until the butter and cream cheese are melted and fully combined with the garlic and horseradish. Do not let this mixture come to a boil. While stirring, mash the soft, roasted garlic cloves against the sides of the pot to break the cloves down into the cream mixture.
- Stir the cream mixture into the hot potatoes, Use the potato masher to ‘whip’ the cream mixture into the hot potatoes, further smoothing them. Taste and adjust for seasonings. Add salt and pepper as needed.
- Spoon potatoes into a serving bowl. If desired, add a pat or two of soft butter to melt on top and garnish with chopped fresh chives.
BRAISED SHORT RIBS AND ROAST GARLIC HORSERADISH MASHED ...
From idahoan.com
Estimated Reading Time 2 mins
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
- Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
- Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
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HORSERADISH MASHED POTATOES RECIPE - THE FOREIGN FORK
From foreignfork.com
5/5 (1)Calories 128 per servingCategory Potatoes, Side Dish
- Wash and peel the potatoes. Cut the potato into eights, making equal sized pieces. Add 2 cups of water into the Instant Pot and add your potatoes. Put the lid on the Instant Pot, then set to MANUAL or HIGH for 6 minutes. Once the cooking cycle is complete, perform a Quick Release. Drain any remaining water, then follow the assembly instructions.
- In a large pot, boil the potatoes until tender, about 30-40 minutes. You should be able to pierce them easily with a fork. Drain the potatoes and then place them back into the pot. Then follow the assembly instructions.
- Add melted butter and milk and mash with a potato masher until smooth and creamy, adding more milk if necessary.
MASHED POTATOES WITH HORSERADISH AND GARLIC RECIPE - ADD A ...
From addapinch.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 218 per serving
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Stir in prepared horseradish. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in salt and pepper.
GARLIC HORSERADISH MASHED CAULIFLOWER - EAT UP! KITCHEN
From eatup.kitchen
Reviews 3Servings 2Cuisine AmericanCategory Sides
- Bring seasoned water to a boil in a large pot. Break down cauliflower in to smaller pieces, add to pot and cover with lid. Cook for 5-10 minutes until easily broken apart with a spoon. Transfer Cauliflower to a colander to drain.
- Melt butter in pot over medium low heat. Add grated garlic and heat for 30 seconds to take away the rawness. Stir in horseradish then add the drained cauliflower. Begin mashing the cauliflower in the pot with a wooden spoon.
- Remove pot from heat and add heavy cream. Use spoon to incorporate cream and break down the cauliflower. Use potato masher or immersion blender to completely incorporate everything. As the mixture becomes more homogeneous switch to a balloon whisk to incorporate air and make it fluffy. Season with salt and pepper to taste.
EASY GARLIC MASHED POTATOES - FOOD DUCHESS
From foodduchess.com
5/5 (3)Category Side DishCuisine AmericanTotal Time 25 mins
- Place potato pieces and garlic cloves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender.
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EASY SKIN-ON MASHED POTATOES WITH HORSERADISH - FLIPPED ...
From flippedoutfood.com
Reviews 1Calories 403 per servingCategory Side Dish
- Drain the potatoes and add to a pot of water (potatoes should be covered by at least 1 inch). Cover and bring to a boil on high heat, then remove cover and continue boiling over medium-high heat until potato cubes are easily pierced with a paring knife (see Recipe Note #3).
- Drain the potatoes well in a colander and transfer to a mixing bowl. Add the butter and sour cream: mix with a spoon to allow the butter to melt before you start mixing. Add salt and pepper.
- Set an electric beater on low and mix the potatoes until all large chunks are broken up, about 35 seconds. Add milk and continue mixing until incorporated, about another 30 seconds. Taste to check the texture and seasoning, adjusting as needed. Do not overmix.
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5/5 (1)Category SidesCuisine AmericanTotal Time 1 hr 10 mins
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