Horseradish Potato Puree
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 526
- Total Fat
- 30
- Saturated Fat
- 19
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 10
- Cholesterol
- 110
- Sodium
- 1019
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
6 large Yukon gold potatoes
3 to 4 cloves garlic, smashed
2 bay leaves
Kosher salt and freshly ground black pepper
2 to 3 cups heavy cream
2 to 3 cups whole milk
4 tablespoons prepared horseradish
2 tablespoons chopped chives
Directions
- Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.