Horseradish Smashed Po’tats
The horseradish in these smashed, make for a sublime accompaniment to a hearty, meaty entree.
Ingredients:
2 lbs. Yukon Gold potatoes or russet potatoes, peeled, cut into 1†pieces
1 cup whole milk
1 large garlic clove, pressed/minced
1/4 cup prepared white horseradish (drained)
6 tbsp (3/4 stick) unsalted butter, cut into pieces
salt and pepper to taste
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot and keep over low heat to remove moisture.
Meanwhile, bring 1 1/3 cups milk and garlic to boil in large saucepan. Add milk mixture and horseradish to potatoes. Using potato masher, smash until smooth. Add butter, one tbsp. at a time; stir until melted. Season with salt and pepper. (You can make 2 hours ahead. Let stand at room temperature. Stir over medium heat until heated through, adding more milk to thin if necessary.)
