Mashed Potatoes with Cream Cheese & Horseradish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 large russet potatoes
4-oz. cream cheese, cubed at room temperature
1 stick butter, sliced
⅔ c. warm milk
2 TBSP prepared horseradish
¼ cup minced green onion or chives, optional
salt and pepper to taste
Hungarian sweet paprika
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Directions: |
Directions:Preheat oven to 350º. Grease 1 ½ quart baking dish.
Peel potatoes and cut into chunks. Place in a large pot of boiling salted water and cover. Boil 6 to 20 minutes till fork-tender (time will depend on potato size). Drain and reserve water if not using milk.
Put potatoes through a ricer for very smooth consistency. No ricer tool, then mash potatoes or use hand mixer till potatoes are smooth.
Add in the warm milk (or add in small amounts of the reserved water) slowly mixing together until desired consistency. Next mix in cream cheese followed by the prepared horseradish and some salt and pepper. Lastly add in the butter. *If adding in green onion or chives, stir in by hand.
Spoon potatoes into the greased baking dish and top with paprika. Bake covered for 40 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: You can make the potatoes a day ahead and refrigerate. If baking the second day, add about 10 minutes to heat though.
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