Try this Buttermilk Mashed Potatoes with Horseradish recipe, or contribute your own.

Still searching for what to cook ?

Name: Buttermilk Mashed Potatoes with Horseradish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb horseradish Bottled; 2/3 c Buttermilk up to 3/4; 1 tb Unsalted butter; 2 3/4-pound Russet; (baking) potatoes

Find the most delicious recipes here

INGREDIENTS

2 tb horseradish ; Bottled
2/3 c Buttermilk ; up to 3/4
1 tb Unsalted butter
2 3/4-pound Russet; (baking) potatoes

Servings

INSTRUCTIONS

Scrub the potatoes and leave them wet. Prick each potato once with a fork and wrap it in a sheet of microwave-safe paper towel, tucking in the ends. Arrange the potatoes in the microwave, end to end and 1 inch apart with the tucked-in ends down, microwave them at high power (100%) for 8 to 10 minutes, or until they yield to gentle pressure, and let them stand, wrapped, for 5 minutes. In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk, the butter, the horseradish, and salt and pepper to taste and microwave the mixture, covered, at high power for 2 minutes. Peel the potatoes, while they are still hot force them through a ricer or the medium disk of a food mill into the buttermilk mixture, and combine the mixture well, adding some of the remaining buttermilk if necessary to reach the desired consistency. Serves 2. Gourmet November 1991

NOTES

Alert editor

Buttermilk Mashed Potatoes with Horseradish

2 tb horseradish Bottled
2/3 c Buttermilk up to 3/4
1 tb Unsalted butter
2 3/4-pound Russet; (baking) potatoes

Scrub the potatoes and leave them wet. Prick each potato once with a  fork and wrap it in a sheet of microwave-safe paper towel, tucking in  the ends. Arrange the potatoes in the microwave, end to end and 1  inch apart with the tucked-in ends down, microwave them at high power  (100%) for 8 to 10 minutes, or until they yield to gentle pressure,  and let them stand, wrapped, for 5 minutes.    In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk,  the butter, the horseradish, and salt and pepper to taste and  microwave the mixture, covered, at high power for 2 minutes. Peel the  potatoes, while they are still hot force them through a ricer or the  medium disk of a food mill into the buttermilk mixture, and combine  the mixture well, adding some of the remaining buttermilk if  necessary to reach the desired consistency.    Serves 2.    Gourmet November 1991

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (705g)
Recipe Makes: 1

Calories: 1027
Calories from Fat: 640 (62%)

Amt Per Serving		% DV

	Total Fat 71.1g	95 %
	Saturated Fat 44.8g	224 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 2.9g
Cholesterol 189.7mg		58 %
Sodium 297.2mg		10 %
Potassium 2118.5mg		56 %
Total Carbohydrate 88.3g		26 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 81.8g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1027

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe