Who can resist mashed potatoes, particularly with steak? You'll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.
Ingredients
1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces
2 teaspoons kosher salt
1/2 cup whole milk
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
2 tablespoons bottled horseradish, drained
Directions
Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.
