Horseradish Whipped Potatoes
Chef Frank A. Chiasera of Chef Frank's Bistro in Port Royal proves horseradish isn't just for sauces and sandwiches. Folded into creamy whipped potatoes with butter, cream and a touch of nutmeg, freshly grated horseradish adds just enough warmth to brighten every bite without overpowering this comforting classic.
Ingredients
- 3 pounds russet potatoes peeled and cut into medium cubes
- 1/2 cup heavy cream
- 8 ounces unsalted butter
- 2 horseradish roots grated and drained
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Heat the cream and butter together in a saucepan until the butter melts.
- Cover the potatoes with water and boil until fork tender. Drain well and return them to the warm pot.
- Add the butter mixture, grated horseradish, nutmeg, salt and pepper. Whip until smooth and creamy.
Notes
Pro tip: Whip only until smooth. Overmixing can make mashed potatoes gluey.
Tried this recipe?Let us know how it was!