Low Fat Horseradish Mash 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.

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.

HORSERADISH MASHED POTATOES

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until tender; drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry; remove from heat.
• Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley.

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.

HORSERADISH SMASHED POTATOES (LOW FAT)

Steps:

• Place the potatoes in a medium pot. Add enough cold water to cover the potatoes by 2 inches. Place the pot over high heat and add 1 teaspoon salt. Bring the water to a boil and cook the potatoes, covered until tender, 20 to 25 minutes.
• Just before the potatoes are cooked, combine the half-and-half, butter, and horseradish in a medium microwave-safe bowl. Microwave on low for 1 to 2 minutes, until the butter is melted.
• Drain the potatoes and transfer to a medium mixing bowl. Use a potatoes masher or large fork to smash the slightly. Pour in the half-and-half mixture and continue to mix until the potatoes are smashed, leaving some lumps. Season with salt and pepper to taste. Serve immediately.

LOW FAT HORSERADISH MASH POTATOES

Steps:

• 1. Start with 1.5 pounds of golden potatoes.
• 2. Boil the potatoes with the skins on until tender, about 30 to 40 minutes
• 3. Chef's Tip: When you can insert a pairing knife into the potato without resistance, they are ready.
• 4. Chef's Tip: One of the items in my test kitchen that I use quite a lot is a good potato ricer. It rices the potatoes, and removes the skins, at the same time.
• 5. Mash together with the remainder of the ingredients, and serve warm.
• 6. Chef's Note: These go really well with pork dishes.
• 7. Keep the faith, and keep cooking.

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.

BUTTERMILK MASHED POTATOES WITH HORSERADISH

Steps:

• Scrub the potatoes and leave them wet. Prick each potato once with a fork and wrap it in a sheet of microwave-safe paper towel, tucking in the ends. Arrange the potatoes in the microwave, end to end and 1 inch apart with the tucked-in ends down, microwave them at high power (100%) for 8 to 10 minutes, or until they yield to gentle pressure, and let them stand, wrapped, for 5 minutes.
• In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk, the butter, the horseradish, and salt and pepper to taste and microwave the mixture, covered, at high power for 2 minutes. Peel the potatoes, while they are still hot force them through a ricer or the medium disk of a food mill into the buttermilk mixture, and combine the mixture well, adding some of the remaining buttermilk if necessary to reach the desired consistency.

TRIPLE MASH WITH HORSERADISH BREAD CRUMBS

Steps:

• Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat., Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.

HORSERADISH MASH

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

HORSERADISH MASHED POTATOES

Steps:

• Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
• Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

HORSERADISH MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water and bring to a boil.
• Cook for 20 minutes or until very tneder.
• Drain.
• Combine potatoes, milk and remaining ingredients in a large bowl.
• Mash with a potato masher.

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:

• 1. Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling reduce heat to low. Simmer uncovered about 15 minutes or until tender drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry remove from heat. 2. Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley. NUTRITION INFORMATION 1 Serving Calories 135 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 330mg Carbohydrate 33g (Dietary Fiber 3g) Protein 4g % DAILY VALUE: Vitamin A 0% Vitamin C 14% Calcium 6% Iron 10% DIET EXCHANGES: 2 StarchFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.