|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||16%|
|Total Sugars 5g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mashed potatoes get a delicious makeover in this recipe. The addition of Greek yogurt and fresh horseradish is a tasty twist on a traditional side dish. Yogurt adds a slight tang, horseradish lends an earthy heat, while butter adds richness for a harmonious balance of flavors, elevating humble mashed potatoes into a sensational companion to roasts.
There are a few tricks to making perfect mashed potatoes. Starchy potatoes make for a light and fluffy mash, making russets and Yukon Golds, as called for in the recipe, a great choice. Waxy potatoes like red potatoes can make the mash stiff.
Cooking time is key. Too little and they won’t mash smoothly. Overcooking the potatoes makes them water-logged and will result in a wet, runny mash instead of light and fluffy. Be sure to cook them only until tender enough to be easily pierced with a fork.
When mashing, the back of a fork or a hand-held potato masher works best to avoid over-mashing them. Food processors tend to overwork the starch in the potatoes, which can make the mash gluey and gummy. A food mill is also a good option for fluffy potatoes.
Fresh horseradish root, which looks similar to a large parsnip, is worth seeking out if you can find it, but jarred horseradish will work as well. To grate fresh horseradish root, use a microplane grater or the fine holes on a box grater.
2 1/2 pounds russet potatoes, or Yukon gold, peeled and cut into 1-inch cubes
1 teaspoon salt, plus more for seasoning
6 tablespoons butter
2 tablespoons horseradish, finely grated
1 cup whole milk, or 2 percent
1/2 cup plain full-fat Greek yogurt, or 2 percent
Chopped parsley, optional, for garnish
Gather the ingredients.
Add the potatoes to a 4-quart pot. Fill the pot with enough water to cover 1-inch above the potatoes then add 1 teaspoon salt.
Bring to a boil over high heat. Cook, reducing the heat to medium-high if the water begins to boil over, until potatoes are very tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes in a strainer and return them to the pot over medium heat.
Add the butter, horseradish, milk, and yogurt. Using a handheld potato masher, mash the potatoes mixture until smooth and lump-free.
Season to taste with salt. Serve hot garnished with fresh parsley (if using).
- Tuck a cloth towel between the lid and pot to keep mashed potatoes warm before serving. The towel will absorb any condensation from the heat, keeping your potatoes hot without getting soggy.
- If you realize you’re out of milk before draining the potatoes, save an equal amount of the potato water before draining them and use the cooking liquid in its place.