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!
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.)
After you peel off the outer skin, grate the fresh horseradish to add to your recipe right before serving, since it discolors quickly.
Horseradish Mashed Red Potatoes
Ingredients (Serves 2-4)
- 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
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.
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.)
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!)
Eat, drink and be merry!
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