Fluffed Potatoes with Horseradish
The perfect accompaniment to your next Standing Rib Roast or just because you love horseradish. Light and fluffy with a zippy horseradish finish.
Ingredients
- 3 pounds baking potatoes peeled and cut into large chunks
- Salt
- 1 cup heavy cream or whole milk
- 4 tablespoons Butter
- 3 tablespoon drained bottled horseradish
- Sea Salt to taste
- White Pepper to taste
- chives or chopped scallions to garnish
Instructions
- Fill a large kettle with cold water, lightly salted. Add peeled and chopped potatoes. Place on the stovetop over medium heat. Cook the potatoes until fork tender, approximately 20 minutes.
- Heat milk and butter in a small sauté pan over low heat. Drain hot potatoes and return to the hot kettle (this will help evaporate excessive moisture). Using a potato ricer, rice the potatoes in the kettle. Slowly add the warmed milk/butter and horseradish, folding into potatoes with a large spoon. Add a little bit more milk or butter if the potatoes seem a little dry. Season with salt and pepper. Keep warm on a low burner on the stovetop or in a 150 degree oven. Garnish with chopped chives or scallions.