Horseradish Mashed Potatoes

To celebrate our first double digit anniversary of being married to each other, I decided to create this Southern meal for us.  Chicken Fried Steak, Mashed Potatoes, steamed green beans and some Buttermilk Biscuits.  We both live South of the Maxon-Dixie belt, so that make us both Southerners… right?  So, I don’t need any excuses why I chose a Southern meal right?  🙂  Right.  🙂

Well, I already talked about the Biscuits, or Rolls, or whatever you want to call it.  Now I’ll talk about the Mashed Potatoes first.  I usually just used the ready-made mashed potatoes, but for this occasion, I wanted to make them myself.   I wanted to have a real home cooked meal for our anniversary.

The recipe I found called for three kinds of potatoes, but I only had two kinds of potatoes at home.  The regular baking potatoes and the small red potatoes, so those would do.  I added the red ones just to give the mashed potatoes some color, since I left the skin on.  Then the other ingredients were sour cream, prepared horseradish, butter, salt and pepper and half and half.

First I peeled the baking potatoes and cut them up into six or eight pieces.  This is so that the potatoes will cook faster, rather than if I boil a whole chunk of potato.

Then I put the potatoes into a pot of water and boiled them.

Within about half an hour, the potatoes were tender and ready.  I poked some of the potatoes with a fork just to make sure that they were done.

I dumped the potatoes into a bowl, and mashed them with my pestle, since I don’t have a potato masher.

Then I cut a few slices of butter…

Added some of the prepared horseradish…

Then the sour cream…

Half and half… these were all to taste, since I did not follow the amount of the potatoes.

Added some peppers and salt and mixed them all up…

Then I served them with the cream gravy… mmm.. it was yummy!   Very easy right?  Bon Appetite!

Print recipe here.

Horseradish Mashed Trio of Potatoes
Recipe from: Texas Cooking

The combination of potatoes in this dish adds dimensions of texture and flavor. Don’t be afraid of the horseradish. Start with a little and add more to your liking.

1 large Idaho Potato
2 medium Yukon Gold Potatoes
2 medium Red Potatoes
2 tablespoons Butter
1 tablespoon prepared Horseradish
¼ cup Half-and-Half
2 tablespoons Sour Cream
Salt and Pepper to taste

Peel the Idaho and leave the skins on the other potatoes. Cut into large chunks and boil in water until tender. Check with a fork. Drain well and add the remaining ingredients, holding off on the half-and-half. Mash with a hand masher until nice and smooth. Adjust consistency with the half-and-half. Adjust seasoning with salt and pepper. You can make these potatoes ahead and hold them in a covered ovenproof container in a warm oven while you fry your steaks and make the vegetables.

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