Wednesday, December 31, 2008

Horseradish Mashed Potatoes

Every year my family has a tradition of cooking a prime rib sometime during the holiday season. Let me tell you, I look a good slab of meat as much as the next person, but a whole prime rib is kind of a lot. Like, a very sizable portion of cow. It makes reliance on good side dishes rather necessary.

Horseradish is a pretty traditional accompaniment to prime rib, but not too many people are really that cool a great big dollop of the stuff. So, sneak a little into the mashed potatoes, and it's all good. It makes a great compliment to the beef with the pan juices. Mmm mmm good.

Horseradish Mashed Potatoes

  • 5 pounds Russet potatoes
  • 1 cup sour cream
  • up to 1/2 cup milk, if needed
  • 1/4 - 1/2 cup chopped chives
  • 1 - 3 heaping tablespoons prepared horseradish sauce
  • salt and pepper, to taste
  • several pats butter
Leaving the peels on the potatoes, scrub the dirt off and cut into 6ths or 8ths. Boil until very tender when pierced with a fork.

I do all of this in a stand mixer, but you can do it by hand if you'd like. Mix all the ingredients (except the milk and butter). and mash together. Horseradish sauces vary widely in strength and bite, so start small and work up to your desired level. I don't like the horseradish flavor to be overwhelming. If the potatoes are too thick, add a little milk to dilute.

Serve in a dish, placing the butter on top and allowing it to melt over the potatoes.

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