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Horseradish, Parsley & Sour Cream Mashed Potatoes
EatingWell Test Kitchen
“In this healthy mashed potato recipe, we use reduced-fat sour cream instead of butter and cream and flavor the mashed potatoes with zesty horseradish and fresh parsley. These mashed potatoes taste great with grilled steak or chicken.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
1 cup reduced-fat sour cream
½ cup chopped fresh parsley
3 tablespoons horseradish
Black or white pepper to taste
1Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
2Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
3Stir sour cream, parsley, horseradish and pepper into the potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.