3 Large, peeled and sliced 0.25 inch thick (May Use 26 Ounce Of Russet Potatoes)
1⁄4 Cup (4 tbs)
Creamy horseradish sauce
1⁄2 Cup (8 tbs)
1 Tablespoon (For Garnish)
1 Teaspoon (For Garnish, May Use Frozen Chives, Dried Chives)
Slice 3 potatoes into a large pot that has enough water to cover the potatoes and some extra space for potatoes to boil. Place over medium heat and bring to a boil. Reduce heat to low, and cook for about 20 minutes. Use a fork to test whether the potatoes are tender. They should crumble easily, but not be mushy. Drain the potatoes through a colander into the sink. Return potatoes to original pot. Add 1 teaspoon salt, 1/4 cup butter, 1 tablespoon creamy horseradish sauce, and beat with an electric mixer until combined thoroughly. Add 1/2 cup milk, and continue to beat, until potatoes are fluffy. Spoon whipped potatoes into a nice serving bowl. Place 1 tablespoon butter on top to drizzle down, and snip some fresh chives over the top. Serve immediately. These Horseradish Whipped Potatoes give a little personality to ordinary whipped potatoes, and they are good with meatloaf, steak, chicken, fish, pork chops--just about anything! Enjoy!!! --Betty :)
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If the regular flavor of whipped potatoes fails to appease you, then adding zesty horseradish to your potatoes will create fireworks in your mouth. Betty whomps up a tasty treat using horseradish and potatoes that is sure to be lapped up by all. Hearty, tasty, and extremely flavorful, this is one dish that is likely to win all hearts. Stream the video recipe for more on this.