Horseradish Mash

By: Deborah

This creamy horseradish mash recipe is a delicious twist on classic mashed potatoes. Perfect with roast beef, steak, or hearty winter meals!

PREP: 10

COOK: 20

TOTAL: 30

Course: Side Dish

Cuisine: British

Servings: 4 people

1 kg (2.2 lb) Maris Piper or King Edward potatoes peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
cooking salt
80 ml (⅓ cup) milk (I use semi-skimmed)
40 g (1.4 oz) butter
2 tbsp creamed horseradish sauce
salt and freshly ground black pepper

Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18, until the potatoes are tender.
Drain well in a colander and let them sit for a minute or 2 to steam dry.   Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter.   Turn off the heat and add the cooked potatoes and creamed horseradish sauce.   Mash well until the potatoes are smooth and the milk, butter and horseradish are combined.   Check the seasoning and add salt, if needed, and black pepper, to taste – stir again well to combine the seasoning.

Leftovers – turn them into crispy potato cakes or patties by pan-frying them. Use as a topping for shepherd’s pie or mix into soups for added creaminess.

This horseradish mash recipe is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, mashed potatoes recipe, potato side dish recipe

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