Peppery Horseradish Mashed Potatoes

Ingredients for Peppery Horseradish Mashed Potatoes

• 675g russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces

• 2 teaspoons kosher salt

• 120ml whole milk

• 3 tablespoons unsalted butter

• 1/4 teaspoons freshly ground black pepper

• 2 tablespoons bottled horseradish, drained

Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.

Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.