Horseradish Potatoes Recipes

MASHED POTATOES WITH HORSERADISH

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
• Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

LEMON HORSERADISH NEW POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
• Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

HORSERADISH SMASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water by 1 inch; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 20 to 25 minutes.
• Meanwhile, combine the milk, horseradish and a pinch of salt in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the horseradish is tender and infuses the milk, about 10 minutes (it's OK if the mixture looks curdled). Cover to keep warm.
• Drain the potatoes well, then return to the pot over low heat. Cook until the excess liquid evaporates, 1 to 2 minutes. Add the sour cream and butter and smash with a potato masher until the butter is melted and the potatoes are mostly smooth but with some chunks. Mash in the milk mixture and parsley until creamy; season with salt and pepper. If the potatoes still seem thick, add more warm milk as needed. Transfer the potatoes to a serving dish.

MASHED POTATOES WITH HORSERADISH

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

DOUBLE BAKED HORSERADISH POTATOES

Steps:

• Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.

MASHED POTATOES WITH HORSERADISH

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.

DOUBLE BAKED HORSERADISH POTATOES

Steps:

• Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
• Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

HORSERADISH MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.
• Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.
• Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.

HORSERADISH CRUSTED ROASTED POTATOES

Steps:

• Preheat oven to 400º.
• Slice potatoes 1/2-inch thick.
• Boil in salted water to cover until just tender. About 10 minutes
• Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
• Spoon evenly over potatoes, try to get some between layers.
• Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.

HORSERADISH SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees. Lightly butter 13 x 9 x 2 glass baking dish.
• Mix cheddar cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over top. Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter. Reserve remaining cheese.
• Pour milk into medium saucepan. Stir in horseradish and simmer for 5 minutes. Pour milk mixture over potatoes.Cover baking dish tightly with foil. Bake 45 minutes.
• Uncover dish. Sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
• Remove from oven; let stand 15 minutes before serving.