Horseradish Potato Puree

  5.0 – 5 reviews  • Side Dish
Level: Easy
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 6 to 8 servings

Ingredients

  1. 6 large Yukon gold potatoes
  2. 3 to 4 cloves garlic, smashed
  3. 2 bay leaves
  4. Kosher salt and freshly ground black pepper
  5. 2 to 3 cups heavy cream
  6. 2 to 3 cups whole milk
  7. 4 tablespoons prepared horseradish
  8. 2 tablespoons chopped chives

Instructions

  1. Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 526
Total Fat 30 g
Saturated Fat 19 g
Carbohydrates 56 g
Dietary Fiber 7 g
Sugar 9 g
Protein 10 g
Cholesterol 110 mg
Sodium 1019 mg

Reviews

Raymond Floyd
Tried the recipe after seeing this episode and it turned out fantastic. I’ve never cooked potatoes in milk and cream before, but they turned out to be amazing. So rich and creamy and flavorful!
David Gomez
Delicious!!! Made these with some beef stew and it was awesome! Really quick and really simple.
Linda Kent
As Tyker would say “Off the chart!”, simple and yet sooo effective VERY Tasty.
Amy Schmidt
These potatoes were so easy and extremely good.
I went light on the horseradish because everyone’s taste is different.
My husband actually said “give them a 5”

 

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