| Ingredients: |
4 large russet potatoes, partially peeled
1 Tablespoon butter
1 1/2 to 2 Tablespoons prepared bottled horseradish (I use Gold's fresh grated, no additives)
3/4 cup (or to taste) buttermilk
1 Tablespoon fresh snipped chives (add more or less according to taste)
salt and pepper to taste |
| Directions: |
1. Peel potatoes, leaving some of the skin on them. (Adds more flavor, texture, fiber and nutrients.) Cut into approximately 2-inch pieces. Place in a pot and cover with cool water, adding a couple teaspoons of salt to the water if you'd like. The potatoes will absorb some of the salt so you won't have to add as much when you are mashing. Boil until potatoes are just tender, allowing a knife to easily pierce without the potato falling apart.
2. Drain potatoes and put them back in the hot pot. Add the Tablespoon of butter, the horseradish, and the buttermilk. You can mix with either a potato masher or a hand mixer. Note: I add the buttermilk a little at a time to make sure I get the perfect consistency. If you are using a hand mixer, don't over mix. The potatoes will get gummy.
3. Add chives and fold into the potato mixture. Add salt and pepper to taste. Stir in more horseradish if you are a horseradish fiend like me! For presentation, snip a few extra chives and sprinkle on top. |