Roasted, mashed, steamed, fried – the riffs on the classic spud are endless and universally crowd pleasing. For white, sort of nondescript tubers, potatoes are also shockingly healthy, chock full of fiber, vitamins C and B6, and potassium. They’re welcome at any table, from fancy shindigs to backyard barbecues. My husband and I served the most amazing mashed potatoes at our wedding, full of butter and cream, they were to die. Seriously, to die.
My Horseradish and Chive Mashed Potatoes are also pretty to die (last time, I promise). They’re sophisticated mashed potatoes that could easily take center stage in an awesome veggie bowl or win over your most health averse friends alongside ahem, a steak. Also, you get to go to the grocery store and buy fresh horseradish, which is pretty bad ass. Have you ever seen fresh horseradish?! It’s a legitimate ancient looking giant root. You’ll get stares, fellow shoppers and the check out clerk will ask you what you’re going to use it for, and when you nonchalantly reply, “oh, just some Horseradish and Chive Mashed Potatoes,” they’ll think you’re a legit whiz in the kitchen. Which you are.
To get these taters just right, I use small golden potatoes but any white or yellow skinned potato will do. Keep in mind that you want a thin skinned potato. Russets, no dice. Fingerlings, you may proceed. Red potatoes would probably be tasty here too.
Oh horseradish, you sexy thing.
After chopping the potatoes, give those babies a little pre-steam in the microwave. Pre-steaming potatoes – just like with brussel sprouts – cuts down on oven time and ensures your spuds won’t burn on the outside before they’re soft and fluffy on the inside. It’s basically the secret to perfectly roasted potatoes.
Tossed with some olive oil, salt and pepper, and roasted until golden brown, you could call it a day and dig into these potatoes as is, but try to persevere through temptation! Roughly mash the potatoes and fold in grated horseradish and chopped chives to take these taters to the next level. Cook’s note – I used a box grater on the horseradish because apparently I’m a masochist and enjoy the feeling of my eyes burning and sinuses being obliterated. A food processor will work just fine.
- 2 pounds roughly chopped golden potatoes
- 2 tablespoons extra virgin olive oil
- ⅔ cup grated horseradish*
- ¼ cup diced chives
- sea salt and pepper
- Preheat oven to 400 F. In a large microwave safe bowl, steam the chopped potatoes in the microwave for 6 minutes, stirring after each 2 minute increment. Potatoes should be easily pierced with a fork when done. Toss potatoes with olive oil, salt and pepper. Roast for 30 minutes, flipping once during cooking.
- Roughly mash roasted potatoes with a fork and fold in horseradish and chives. Season with salt and pepper to taste. Serve warm as a side or with simple grilled veggies as a main.
