Creamy Mashed Potatoes

Yield: 8 servings (2/3 cup per serving)
Source: January/February 2004 Cooking Light pg 206
CL Comments: Horseradish adds a peppery kick, but the potatoes are also good without it. Or add the horseradish last, just to the portion of potatoes reserved for the adults.
Amy's Comments: Standard mashed potatoes. There wasn't enough horseradish in them to make you say "wow, horseradish". But they were good, standard mashed potatoes.


2 1/4 lbs cubed peeled Yukon gold potatoes
2/3 cup 2% reduced-fat milk, warmed
2 tbsp butter, softened
2 tsp prepared horseradish
1 tsp kosher salt
1/4 tsp coarsely ground black pepper


  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat and simmer 15 minutes or until tender. Drain.
  2. Return potatoes to pan. Add milk and remaining ingredients; mash to desired consistency. Cook over low heat until warm.


Healthy Units: 3 per serving
Calories 174; Fat 5.5; Protein 3.2; Carbohydrate 28.6; Dietary Fiber 1.9g; Cholesterol 15mg; Iron .5mg; Sodium 315 mg.; Calcium 29 mg

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