Kartoffelpuree Meerrettich Mashed Potatoes With Horseradish Cre Food

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SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

HORSERADISH AND SOUR CREAM MASHED POTATOES



Horseradish and Sour Cream Mashed Potatoes image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 pounds golden creamer potatoes
2 bay leaves
Kosher salt and freshly ground black pepper
2 cups sour cream
1 stick unsalted butter
3 tablespoons horseradish, or 1 cup coarsely grated fresh horseradish
2 tablespoons cooking water
Chopped fresh chives, for garnish

Steps:

  • Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

MASHED POTATOES



Mashed Potatoes image

Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Steps:

  • Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

MASHED POTATO CROQUETTES



Mashed Potato Croquettes image

Categories     Potato     Side     Thanksgiving     Kid-Friendly     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18

Number Of Ingredients 8

2 large egg yolks
2 cups cold mashed potatoes
1/2 cup grated Parmesan
2 tablespoons chopped fresh chives
1 tablespoon all-purpose flour
4 large eggs in a bowl
2 cups breadcrumbs
Vegetable oil for cooking

Steps:

  • Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
  • Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3-4 minutes. Drain on paper towels.

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
  • Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

CHEF JOHN'S PERFECT MASHED POTATOES



Chef John's Perfect Mashed Potatoes image

This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 4

3 large russet potatoes, peeled and cut in half lengthwise
¼ cup butter
½ cup whole milk
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  • Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE



Big Martha's Mashed Potatoes with Cream Cheese image

This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 1/2 pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
  • Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
  • Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

KARTOFFELPUREE MEERRETTICH (MASHED POTATOES WITH HORSERADISH CRE



Kartoffelpuree Meerrettich (Mashed Potatoes With Horseradish Cre image

A nice German side dish. I usually add a little more sour cream or milk to make them a little smoother.

Provided by lazyme

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

5 medium potatoes
fresh ground pepper
boiling water
1/2 cup sour cream
1/2 teaspoon salt
1 tablespoon horseradish
2 tablespoons butter
2 teaspoons parsley, minced

Steps:

  • Peel and quarter potatoes.
  • Cook in boiling salted water in medium-size saucepan until tender; drain.
  • Mash, adding 1 tablespoon butter and the pepper.
  • Add sour cream, horseradish, and minced parsley.
  • Whip as for mashed potatoes.
  • Place in serving bowl; top with 1 tablespoon melted butter and serve.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS



Horseradish Mashed Potatoes with Caramelized Onions image

Categories     Herb     Onion     Potato     Side     Thanksgiving     Horseradish     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1/4 cup plus 6 tablespoons (1 1/4 sticks) butter
2 1/4 pounds white onions, thinly sliced
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
3 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
6 to 8 tablespoons whole milk
1/4 cup prepared white horseradish

Steps:

  • Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.
  • Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper.
  • Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS



Horseradish Mashed Potatoes With Caramelized Onions image

Make and share this Horseradish Mashed Potatoes With Caramelized Onions recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
2 1/4 lbs white onions, thinly sliced
3 tablespoons balsamic vinegar
2 teaspoons fresh thyme, chopped
3 1/2 lbs russet potatoes, peeled, cut into 1-inch pieces
7 tablespoons whole milk
1/4 cup prepared horseradish
6 tablespoons butter

Steps:

  • Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute 4 minutes. Season with salt and paper.
  • Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Add 1 to 2 tablespoons more butter if necessary. Season with salt and pepper.
  • Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350ºF oven about 30 minutes). Serve hot.

Nutrition Facts : Calories 460.8, Fat 20.2, SaturatedFat 12.6, Cholesterol 52.6, Sodium 195.7, Carbohydrate 65.5, Fiber 8.6, Sugar 11.1, Protein 7.8

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

6 medium potatoes, peeled and cubed
1/4 cup butter, melted
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 tablespoons prepared horseradish

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Provided by Diane Rossen Worthington

Categories     Milk/Cream     Garlic     Potato     Side     Christmas     Thanksgiving     Kid-Friendly     Quick & Easy     High Fiber     Family Reunion     Christmas Eve     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

4 pounds Yukon Gold potatoes, peeled, cut into 3-inch pieces
8 garlic cloves, peeled
1 1/4 cups whole milk
5 tablespoons unsalted butter, cut into 1-inch pieces
Special Equipment
Potato ricer

Steps:

  • Bring large pot of salted water to boil. Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. Heat milk with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes and garlic into large bowl. Add milk mixture; stir to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.

HORSERADISH MASHED POTATOES



Horseradish Mashed Potatoes image

Serve these zingy potatoes with our Horseradish Crusted Salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds Yukon gold or russet potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
Freshly grated horseradish, to taste

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.
  • Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.
  • Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.

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