Mashed potatoes with horseradish
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This mashed potato is made with red potatoes boiled with the skins on, which contain a wealth of beneficial micronutrients. Mash them with sour cream and butter, and for a vibrant flavor, add horseradish-infused milk and parsley. The resulting garnish is creamy, tender, and piquant at the same time. A perfect complement to a festive bird.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg red potatoes (about 10 pcs.), cut into 4 cm pieces.
- 2 cups whole milk + additional warm milk as needed
- 3/4 cup finely grated peeled fresh horseradish (about 220 g)
- 3/4 cup sour cream
- 4 tablespoons unsalted butter, thinly sliced
- 0.5 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water to a level of 2.5 cm (1 in) above the potatoes; season generously with salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 20-25 minutes.
- Meanwhile, in a small saucepan, combine the milk, horseradish, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the horseradish is softened and the milk is fragrant, about 10 minutes (it's okay if the mixture looks curdled). Cover to keep warm.
- Drain the potatoes, then return them to the pan and place them over low heat. Heat until the excess liquid has evaporated, 1-2 minutes. Add the sour cream and butter and mash the potatoes with a potato masher until the butter has melted and you have a mashed potato with small chunks. Stir in the milk mixture and parsley; season with salt and pepper to taste. If the puree still seems thick, add more warm milk..
- Transfer the mashed potatoes to a serving platter.
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