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Lilly’s Table

 
 
Warm Portabello Salad
Roast Beef
© Lillys-Table.com Photo of Horseradish Smashed Potatoes
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Horseradish Smashed Potatoes

from Roast Beef with Warm Portabella Salad and Horseradish Smashers, the Week of December 15, 2013.
View the previous or next recipe for this meal.

Tangy yogurt & fresh horseradish are smashed into red potatoes. This side works well with beef, vegetables or any dish where you might use a Horseradish cream sauce.

Ingredients

  • 1 lb potatoes, red or other thin-skinned
  • ¾ cup plain yogurt, or sour cream
  • 1 tablespoon horseradish, fresh or jarred
  • ½ teaspoon salt
  • 1 pinch black pepper, to taste

Serving Size: 3 People

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Preparation Instructions

Chop up the red potatoes into even sizes, about 1/2 inch big. Place in a pot with cold water. Turn the heat onto high and bring up to a boil for about 15-20 minutes until a potato smashes easily on the side of the pot.

Scoop the soft, cooked potatoes out with a slotted spoon. Alternatively, drain the potatoes and reserve some of the hot cooking liquid.

Smash with a potato masher or the slotted spoon and combine with the plain yogurt. Add a splash or so of the hot liquid if needed to smooth it out.

Finish by stirring in the grated horseradish. Adding more or less to your desired taste.

Add the salt to taste, too.