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Mashed Potatoes with Caraway-Mustard Butter
These mashed potatoes are classically creamy, but get a kick of sweet heat from horseradish. A drizzle of browned butter spiked with caraway and mustard seeds adds a complexity that balances the richness. We preferred buttery Yukon Gold potatoes; use potatoes of approximately the same size to ensure even cooking. Any brand of refrigerated prepared horseradish worked well.
8
Servings
Tip
Don’t rush the browning of the butter. It needs to cook slowly over medium heat to properly brown (you’ll see brown spots on the bottom of the saucepan).
40 minutes
10 minutes active
Ingredients
-
4
pounds Yukon Gold potatoes, peeled and quartered
-
1
tablespoon plus 2½ teaspoons kosher salt
Directions
-
01In a large Dutch oven, combine the potatoes, 1½ teaspoon salts, bay leaves and garlic. Add enough cold water to cover by 2 inches then set over high and bring to a boil. Reduce to medium, then cook until the potatoes are tender, 20 to 25 minutes. Drain the potatoes, then return to the pot. Discard the bay leaves, then return the potatoes to the pot.
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Yikes, this did not turn out well for me. Horseradish flavor was way too strong and my butter barely picked up the flavors of the seeds in the 2-3 minute cooking time. Curious if anyone has had success with this one?