For years I was totally loyal to my Roasted Garlic Mashed Potatoes, which you’ll find in my first cookbook, Celebrate. Although I still love that recipe, I’m very excited about this savory and gorgeous alternative. Specks of dill run through these creamy potatoes, and there’s plenty of flavor in every bite. White horseradish is the perfect savory secret ingredient in mashed potatoes.
Ingredients
Servings 10 servings
- 3 pounds Yukon Gold potatoes peeled and quartered
- ¼ cup extra-virgin olive oil
- ⅔ cup prepared white horseradish or fresh grated horseradish
- 3 tablespoons minced fresh dill
- 1 cup vegetable or chicken broth
- 1 cup soy milk non-dairy milk or almond milk
- 1 teaspoon kosher salt
Nutritional Facts
Nutrition Facts
Horseradish Dill Mashed Potatoes
Amount per Serving
Calories
172
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
414
mg
18
%
Potassium
647
mg
18
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
155
IU
3
%
Vitamin C
33
mg
40
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place potatoes in a large pot with enough water to cover and bring pot to a boil over high heat. Continue to boil, covered, until potatoes are soft, about 10 minutes.
- In a separate saucepan, heat oil over medium heat. Add horseradish and sauté, stirring, for about 3 minutes to soften. Add dill, broth, and soy milk, and bring to a boil. Lower heat to medium and simmer for 8 minutes.
- Drain potatoes into a colander, then return them to the original pot. Add the horseradish mixture and mash the potatoes thoroughly until somewhat smooth with some chunks. Add salt and serve warm.
Where are the steps?
on mobile the instructions need to be clicked in the tab above the ingredients