Horseradish Mashed Potatoes

surreyfarms.net

6 years ago

I must confess I had never made mashed potatoes until we went for dinner at our friends William and Stella’s home for a surprise birthday party last week. It was a surprise birthday dinner for our friend Stella that William her husband pulled together in just 48 hours! He texted and called a small group of Stella’s close friends and asked if we could come over for a weeknight dinner to surprise Stella on her birthday. Our response was “Of course, we will be there.”

William had prepared the perfect weeknight dinner for Stella’s birthday celebration. Griled steak, grilled fish, vegetarian lasagna, salad, and a couple of side dishes that were all special enough for a birthday celebration yet required low-stress prep-work for a weeknight dinner. Here is a look at the menu on this evening.

Stella’s Surprise Birthday Dinner

Appetizer:
Cheese and crackers

Dinner
Steak
Grilled salmon
Vegetarian lasagna (bought at local gourmet purveyor Draeger’s)
Horseradish mashed potatoes
Steamed broccoli and carrots
Salad
Ghanaian tomato sauce

Dessert
Birthday Cake & Champagne!

Mashed potatoes was one of the dishes that William asked me to assist with. I asked him what I should do – to which he asked me very surprised if I had never made mashed potatoes before? My answer was “Not really“. So under the supervision of William, I made mashed potatoes for the first time! Not just any mashed potatoes, but horseradish mashed potatoes. These mashed potatoes were creamy and delicious with the added pizzaz of horseradish.. Here is the recipe.

Horseradish Mashed Potatoes
recipe courtesy of William
serves 6-8

Ingredients:

1 lb Yukon gold potatoes peeled and boiled with salt until tender.
2 tbsp sour cream
2 tbsp butter
2 tbsp cream
2 tbsp horseradish – this can be bought in a tube or in a tub at the grocery store
Salt and pepper

Directions:

Drain and mash potatoes with a fork or a masher.

Add the sour cream, butter, cream, horseradish and black pepper, mix into the potatoes.

Taste for salt and adjust accordingly. Add more sour cream for extra creamy texture and more horseradish if required. Serve warm or at room temperature.