Mashed Potatoes with caraway-mustard butter
"Recipe source: Christopher Kimball's 50 recipes to change the way you cook."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (319.4 g)
- Calories 384.9
- Total Fat - 21.7 g
- Saturated Fat - 13.1 g
- Cholesterol - 58.1 mg
- Sodium - 222.4 mg
- Total Carbohydrate - 42.9 g
- Dietary Fiber - 6.2 g
- Sugars - 5.9 g
- Protein - 6.8 g
- Calcium - 112.4 mg
- Iron - 2.2 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot add the potatoes, garlic, bay leaves and 1 tablespoon salt and then add enough water to cover plus 2 inches and place over high heat and bring to a boil; reduce heat to medium and cook for about 20-30 minutes or until potatoes are done by testing with a fork or skewer; drain, discard the bay leaves and return potatoes and garlic to pot.
Step 2
In a saucepan over medium low heat melt 6 tablespoon butter and then add the melted butter to the potatoes. Mash potatoes until smooth and then stir in the half and half, horseradish and the horseradish liquid; cover and place over low or the warming unit on the stove.
Step 3
Return the saucepan to medium heat and add 4 tablespoons butter, caraway and mustard seeds; cook until butter is browned (only a few minutes) and then pour into a fine mesh strainer set over a measuring cup; discard solids.
Step 4
Transfer potatoes to a serving dish and drizzle with the flavored butter and sprinkle with the chives.
Tips
No special items needed.
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