I saw an example of this recipe on Tyler Florence’s cooking show the other day where he added grainy mustard to mashed potatoes cooked with milk and cream, and decided to try a version of it, kicked up an extra bit with the addition of horseradish and buttermilk with the cream and mustard. Tangy, spicy and incredibly flavorful, a perfect potato to accompany roasted beef tenderloin, bacon filled Brussels sprouts and a killer bottle of Napa Valley 2006 Rocca Family Cabernet Sauvignon.
Horseradish and Spicy Mustard Mashed Potatoes
8 small-medium sized white potatoes with thin skins, scrubbed and lightly pricked with a fork
salt and pepper
1 cup heavy cream
1/2 cup half and half or whole milk
1/2 cup lowfat buttermilk
1/2 stick of unsalted butter
1 tablespoon prepared horseradish
2 tablespoons spicy grainy mustard
Fill a large stock pot with water and add the potatoes and 2 tablespoons salt. Bring to a low boil and cook until fork tender. Drain the water and add the potatoes back to the pot. Using a potato masher lightly smash the spuds to create potatoes with texture and creaminess. Add the remaining ingredients including 1-2 teaspoon salt and 1-2 teaspoon pepper, to your taste. Stir to combine to create supper creamy, light and delicious potatoes. Serve warm, adding a bit more milk if the potatoes get too stiff before serving.
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