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Monday, January 16, 2012

Horseradish Mashed Potatoes

From what I understand, you are just supposed to eat crusty bread with Beef bourguignon, but I love mashed potatoes. And not the kind we used to have when I was a kid, I like to mix all kinds of different things into them. I usually leave mine a little chunky, but if you like them more smooth, just add extra milk and use a hand mixer to make them more silky.

So anyone can make roasted garlic mashed potatoes (not that those aren't good), but I wanted to make something different. I looked in the refrigerator, and saw a big jar of home canned horseradish we received from a friend, and that started the wheels turning...

These are not low cal, by any means. But, mashed potatoes are always an indulgence!

Horseradish Mashed Potatoes
4 cups Yukon Gold potatoes, peeled and diced into 1 inch chunks
2 teaspoons salt
1/2 cup whole milk
4 ounces cream cheese
2 tablespoons prepared horseradish
4 tablespoons butter
Salt and pepper to taste

Place potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a boil. Boil until potatoes are fork tender. Drain water from potatoes, Add milk, cream cheese, horseradish and butter and mash to desired consistency. Salt and pepper to taste, and serve with a pat of butter.

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