Horseradish Whipped Potatoes
Here is how to make fluffy Horseradish Whipped Potatoes. These are just basic whipped potatoes, with the addition of some creamy horseradish sauce to give them a little punch. I made these to go along with the Mini Meatloaves, which were seasoned with horseradish and had horseradish in the topping.
Here is how to make fluffy Horseradish Whipped Potatoes. These are just basic whipped potatoes, with the addition of some creamy horseradish sauce to give them a little punch. I made these to go along with the Mini Meatloaves, which were seasoned with horseradish and had horseradish in the topping.
- Carbohydrate 0.66875625 g
- Cholesterol 15.5565625 mg
- Fat 5.853296875 g
- Fiber 0.19875 g
- Protein 0.268234375 g
- Saturated Fat 3.699190625 g
- Serving Size 1 1 Serving (12g)
- Sodium 42.753125 mg
- Sugar 0.47000625 g
- Trans Fat 0.406883125000001 g
- Calories 55 calories
Step-by-step
- Slice 3 potatoes into a large pot that has enough water to cover the potatoes and some extra space for potatoes to boil.
- Place over medium heat and bring to a boil.
- Reduce heat to low, and cook for about 20 minutes.
- Use a fork to test whether the potatoes are tender.
- They should crumble easily, but not be mushy.
- Drain the potatoes through a colander into the sink.
- Return potatoes to original pot.
- Add 1 teaspoon salt, 1/4 cup butter, 1 tablespoon creamy horseradish sauce, and beat with an electric mixer until combined thoroughly.
- Add 1/2 cup milk, and continue to beat, until potatoes are fluffy.
- Spoon whipped potatoes into a nice serving bowl.
- Place 1 tablespoon butter on top to drizzle down, and snip some fresh chives over the top.
- Serve immediately.
When are potatoes actually ready to drain, and how long can you beat them before the texture turns to heavy wallpaper paste? Home cooks frequently err by boiling tubers in cold water without salting it sufficiently, which leaves the interior bland while the exterior waterlogs. Russet potatoes, possessing a high starch content and low moisture, demand specific handling to achieve lightness without gummy failure.
Mastering Starch and Texture
Cut the 26 ounces of russet potatoes into uniform quarter-inch slices to ensure they cook evenly within the 20-minute window over medium heat. Test doneness by driving a fork into the center; the tines should meet zero resistance and the pieces ought to crumble under slight pressure immediately upon reaching the colander. Incorporating the quarter-cup of butter and the tablespoon of creamy horseradish sauce directly into the hot, drained potatoes before adding the half-cup of milk coats the starch granules in fat, which protects against excessive gluten development during the electric mixing phase.
- Reheat leftovers gently on the stovetop with an extra splash of warm milk rather than blasting them in the microwave, which breaks the emulsion.
- Store prepared portions in an airtight container in the refrigerator for up to three days without loss of structural integrity.
