Horseradish Mashed Potatoes Recipe

4.5 1 4
Horseradish Mashed Potatoes Recipe
Horseradish Mashed Potatoes Recipe photo by Taste of Home
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Horseradish Mashed Potatoes Recipe

Read Reviews
4.5 1 4
Publisher Photo
This potato dish gets its flavor from a combination of light sour cream and mayonnaise, chives and a little horseradish. We even serve it at holiday get-togethers. -Melissa Merkle of Elizabeth, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

Ingredients

  • 1-1/2 pounds Yukon gold potatoes, peeled and cubed
  • 6 tablespoons reduced-fat sour cream, divided
  • 3 tablespoons fat-free milk
  • 2-1/4 teaspoons snipped chives, divided
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons reduced-fat mayonnaise
  • 2-1/4 teaspoons prepared horseradish
  • 1/8 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Place potatoes in a large bowl; mash with 5 tablespoons sour cream, milk, 1-1/2 teaspoons chives and salt. Spoon into a 1-qt. baking dish coated with cooking spray.
In a small bowl, combine the mayonnaise, horseradish, pepper and remaining sour cream. Spread over potato mixture. Sprinkle with remaining chives. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Horseradish Mashed Potatoes in Light & Tasty August/September 2005, p21

Nutritional Facts

1/2 cup: 101 calories, 3g fat (1g saturated fat), 6mg cholesterol, 249mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 1-1/2 pounds Yukon gold potatoes, peeled and cubed
  • 6 tablespoons reduced-fat sour cream, divided
  • 3 tablespoons fat-free milk
  • 2-1/4 teaspoons snipped chives, divided
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons reduced-fat mayonnaise
  • 2-1/4 teaspoons prepared horseradish
  • 1/8 teaspoon pepper
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. Place potatoes in a large bowl; mash with 5 tablespoons sour cream, milk, 1-1/2 teaspoons chives and salt. Spoon into a 1-qt. baking dish coated with cooking spray.
  3. In a small bowl, combine the mayonnaise, horseradish, pepper and remaining sour cream. Spread over potato mixture. Sprinkle with remaining chives. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Horseradish Mashed Potatoes in Light & Tasty August/September 2005, p21

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Carol39110 User ID: 1932804 55709
Reviewed Nov. 11, 2011

"These were good, but my husband would have liked more horseradish sauce."

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