Mashed Potatoes with Scallions and Horseradish
Creamy potatoes with a sharp, peppery kick and fresh onion finish
Why This Recipe Works
This variation on classic mash uses horseradish for a sharp heat that cuts through the richness of butter and cream. It is an excellent partner for roasted root vegetables or hearty mushroom-based stews.
Instructions
Place the potato chunks in a large pot and cover with cold water by at least an inch. Add salt and bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are completely tender and offer no resistance when pierced with a fork, about 15 to 20 minutes.
Drain the potatoes thoroughly and return them to the warm pot over low heat. Toss them gently for about 1 minute to evaporate any remaining surface moisture—this ensures the potatoes soak up the fats rather than water.
Process the potatoes through a ricer or food mill back into the pot, or mash them by hand until smooth and free of lumps.
Fold in the melted butter until absorbed. Gently stir in the warm half-and-half, drained horseradish, and minced scallions until the mixture is creamy and well combined.
Season with salt and pepper to taste. Serve hot, while the texture is light and fluffy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
