Horseradish Mashed Potatoes
Add a little HEAT to Thanksgiving dinner! While the flavor of horseradish might not be considered as "spicy," it definitely packs a flavorful punch. No one will ever call mashed potatoes boring again!
Ingredients
- 3 lbs Yukon gold potatoes
- 1 lb Russet potatoes
- 6 tbsp Salted butter
- 4 cloves Garlic finely minced
- ¾ cup Milk
- ½ cup Sour cream
- 2-4 tbsp Jarred horseradish (prepared horseradish)
- 1¼ tsp Kosher salt plus more for boiling
- Member's Mark™ Chopped Chives for topping
Instructions
- Wash, peel, and roughly chop the potatoes into even 1-inch chunks.
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tbsp salt. Bring to a boil.
- Once boiling, cook until very tender, about 10 to 15 minutes. Drain and set aside.
- Melt the butter in the same pot you used to cook the potatoes. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant. Remove from the heat, pour in the milk, and stir for 15 seconds. Add the potatoes back to the pot.
- Mash the potatoes with a masher. Add the sour cream, prepared horseradish (start with 2 tbsp), and 1¼ tsp salt. Continue mashing the potatoes until a creamy texture forms. Add more horseradish if desired.
- Transfer to a serving bowl and garnish with Member's Mark™ Chopped Chives.