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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Horseradish Mashed Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Horseradish Mashed Potatoes Empty Horseradish Mashed Potatoes

    Post by Lobo Mon 18 Jan 2016, 10:47 pm

    Horseradish Mashed Potatoes Img91l
    Horseradish Mashed Potatoes
    Horseradish Mashed Potatoes Translucent
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    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Servings: 8
    Horseradish adds a refreshing spicy bite to these mashed potatoes, which make an excellent side dish for our Easy Braised Short Ribs.






    • 138

    Ingredients:


    • 3 1/2 lb. Yukon Gold potatoes, peeled and quartered
    • 1 1/2 cups half-and-half
    • 1/4 cup prepared horseradish
    • Pinch of freshly grated nutmeg
    • 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into pieces
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Directions:

    Fill a steamer pot halfway with water. Place the perforated insert inside the pot so it rests over the water. Set over medium-high heat and bring the water to a boil. Place the potatoes on top of the insert, cover and steam until the potatoes are tender when pierced with a knife, 20 to 22 minutes.

    Meanwhile, in a saucepan over medium-low heat, warm the half-and-half, horseradish and nutmeg until small bubbles form around the edges of the pan. 


    Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter and gradually add the half-and-half mixture, beating constantly with a large spoon until the potatoes are smooth and creamy. Season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 6 to 8.
    Williams-Sonoma Kitchen.
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