Horseradish Mashed Potatoes Recipe
A flavorful spin on the classic mashed potatoes side dish! Perfect for a family dinner or your next special occasion!
Ingredients
- 3 pounds Yukon gold potatoes cut into chunks
- 2-4 tablespoons unsweetened almond milk adjust amount as desired
- 3 tablespoons butter sub ghee or vegan butter
- 2 tablespoons prepared horseradish more if desired
- 1½ teaspoons kosher salt
- sour cream optional
Instructions
- Boil Potatoes: Bring a large pot of water to boil on medium-high heat. Carefully add the potato chunks to the boiling water. Allow them to simmer until they are very soft (this will depend on how large the chunks are, but it should take around 15-20 minutes). Drain potatoes and place them in a medium bowl.
- Combine: Add 2-4 tablespoons unsweetened almond milk (start with 2 tablespoons and more as desired to reach the perfect creaminess), 3 tablespoons butter, 2 tablespoons prepared horseradish and 1½ teaspoons kosher salt. Use hand mixer to whip potatoes until smooth.
- Adjust: Taste and add the additional teaspoon of prepared horseradish, if desired. Also add additional salt, if desired.
- Serve: Enjoy immediately!
Notes
- Storage: leftover mashed potatoes can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 114kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 334mg | Potassium: 484mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 1mg
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