Don’t be intimidated by the horseradish. It provides a mild bite that makes the other flavors pop without adding much real heat.
Serve these with meatloaf or any other dish you’d normally offer mashed taters along- side. Or just do what we all really want to: serve them as dinner all on their own.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
|2 pounds Yukon Gold potatoes, peeled and diced||3 ounces cream cheese, softened|
|1/2 cup (1 stick) butter||2 tablespoons bottled horseradish|
|2/3 cup heavy cream||Salt and ground black pepper, to taste|
|1/2 tablespoon dried dill|
Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then lower the temperature to medium-high to maintain a low boil. Cook until tender, about 25 minutes.
During the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter, cream, and dill. Once the butter melts, mix well and set aside.
Drain the potatoes. Return them to the pot and mash them.
Use an electric mixer, whisk, or masher to lightly beat the potatoes. Mix in the butter and cream mixture, then the cream cheese and horseradish. Season with salt and pepper.
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