Hooray for Horseradish!

Fresh Horseradish

Did you know that July is national horseradish month? Well, it is, and to celebrate here is a great recipe to showcase this spicy and pungent root —horseradish mashed red potatoes (Yukon golds work well, too.) Talk about some awesome comfort food, with just a little bite!

Add half and half, butter, etc.

You can buy prepared horseradish sauce at most grocery stores, where grated horseradish is mixed with mayonnaise, vinegar and spices for a great accompaniment to prime rib or other cuts of beef. And while the prepared horseradish is convenient, I like to use fresh horseradish and grate into mashed potatoes, my cocktail sauce (see Kel’s Tangy Cocktail Sauce recipe at: https://kelleychisholm.com/2013/05/17/kels-tangy-cocktail-sauce/) or a great homemade Bloody Mary (recipe to follow soon.)

Kel's homemade Bloody Marys

After you peel off the outer skin, grate the fresh horseradish to add to your recipe right before serving, since it discolors quickly.

Grate fresh horseradis

Horseradish Mashed Red Potatoes

Ingredients (Serves 2-4)

Horseradish mashed potatoes

  • 4 medium to large red potatoes
  • Salt to taste
  • ½ cup fresh grated horseradish (or to taste)
  • ¼ cup fat free half and half
  • 4 tablespoons butter, softened
  • ¼ cup light sour cream
  • Garlic salt to taste
  • Fresh ground pepper to taste

Preparation

Scrub the potatoes well, remove any bad spots and cut into large chunks. Place them in a large pot, cover with salted water and bring to a boil. Simmer the potatoes until they are fork tender, about 20 minutes or so.

Boil potatoes

Drain the potatoes and return them to the pot. Mash them with the skins intact (if you are using Yukon golds, go ahead and remove the skins.)

Mash potatoes

Add the butter, half and half, and sour cream.

Mix in the horseradish and season with garlic salt and fresh ground pepper. Serve as a side dish (although I can just eat a big bowl of these by themselves! Yum!)

Great as a side dish!

Bon appétit!

Eat, drink and be merry!

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2 Responses to Hooray for Horseradish!

  1. I first had these potatoes in Oprah’s restaurant in Chicago in the early 1990s. They called them “Oprah potatoes”. They used heavy cream in that recipe, but I found half and half still makes them nice and creamy. I’ll have to try it with the sour cream. I’m with you, I like a bowlful of these all by themselves!

  2. Pingback: Fresh Horseradish Stars in These Bloody Marys. Yes It Does! | Kel's Cafe of All Things Food

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