Mr. Sideline Chef loves mashed potatoes and could very well have them with every meal. I on the other hand when eating them tend to over do it and get filled up off of them and end up with stomach aches that turn my stomach at the very mention of mashed potatoes days after. Don't get me started on KFC commercials with them dumping gravy onto the pile of mashed potatoes.
Not this mashed potato recipe. It came from Cooking Light and it sure tasted light. The mashed potatoes themselves tasted to me like a plain potato that had been boiled and mashed. The amount of milk, chicken broth and sour cream didn't do much to make them very creamy. The flavor came from the horseradish butter. Butter flavored with shallots, parsley and horseradish.
I loved the horseradish butter. Of course a serving size of the butter wasn't even to satisfy but when does a serving size of butter satisfy? If you are not watching your weight then I suggest making more of it. Mashed potatoes and pools of butter go hand in hand. Mr. Sideline Chef smeared his butter on just a small portion of the tatoes and told me, "I'm not sure what I think." He left it at that. I swear this man doesn't even taste the food. It enters his mouth and I think it just gets swallowed. There were no leftovers if that says along about how much he liked the recipe.
I think the horseradish butter would be delicious spread on warm biscuits as well with some roast beef. What's not to love when it's quick, easy, and delicious?!
MyRecipes.com and Cooking Light, December 2009
Makes 8 servings (Serving size = 1/2 cup mashed potatoes and 1 1/2 tsp horseradish butter)
Stars of the Show for the Horseradish Butter:
- cooking spray
- 1 tbsp minced shallots
- 1/4 cup softened butter
- 1 tbsp fresh chopped parsley - I used dried parsley.
- 2 tsp prepared horseradish
Heat a small nonstick skillet coated with cooking spray over medium heat. Add shallots and to skillet and cook 1 minute (This step seemed like a waste since 1 minute didn't seem like enough time. I took mine out at the suggested 1 minute but would skip this step entirely next time.) Remove from heat and cool.
Combine shallots, butter, parsley, and horseradish in a small bowl and blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3 inch log. Use the plastic wrap to help mold into shape. Wrap tightly and refrigerate until firm.
Stars of the Show for the Mashed Yukon Gold Potatoes:
- 6 1/2 cups cubed, peeled Yukon Gold Potatoes (about 2 1/2 pounds of potatoes)
- 1 bay leaf
- 1/4 cup 1% low fat milk - We only buy nonfat milk in our household.
- 1/4 cup fat free, less sodium chicken broth
- 1/4 cup reduced fat sour cream
- 1 tsp salt
- 1/4 tsp fresh ground black pepper
Place potatoes and bay leaf in a large pot and cover with water. Boil. Cover and reduce heat to a simmer. Cook 20 minutes or until fork tender. Drain and discard bay leaf. Combine milk and chicken broth in a microwave safe dish and heat for 1 minute. Add milk mixture, sour cream, salt and pepper to the potatoes. Mash the potatoes until well blended. Serve with the horseradish butter.