EVERYBODY THINKS OF MAKING MASHED POTATOES with milk, cream, half-and-half, or sour cream, but only in the South will you find them whipped with tangy buttermilk, just as they were when folks still churned their own butter. Horseradish is a much more modern innovation—and, in my opinion, a great one. I’d just as soon not eat mashed potatoes if they’re not served immediately after being beaten. Reheating them in a double boiler or wrapped in foil in the oven may keep them hot, but they’re still almost guaranteed to be lumpy.
MAKES: 6 servings
INGREDIENTS:
- 5 to 6 russet potatoes, peeled and cut into chunks
- 4 tablespoons (1/2 stick) butter, cut into pieces and softened
- 3/4 cup regular buttermilk
- 2 tablespoons prepared horseradish
- 1 teaspoon salt
- Freshly ground black pepper to taste
INSTRUCTIONS:
- Place the peeled and cut potatoes in a large saucepan and add enough water to cover them.
- Bring the water to a boil and then reduce the heat to moderate. Cover the saucepan and cook the potatoes until they are very tender, which usually takes about 20 to 25 minutes.
- Drain the cooked potatoes and transfer them to a large, heavy saucepan over low heat.
- Add the softened butter to the potatoes in the saucepan.
- Using an electric mixer, beat the potatoes and butter together until the potatoes are mashed and the butter is well incorporated.
- Add the regular buttermilk, prepared horseradish, salt, and freshly ground black pepper to the saucepan.
- Continue beating the potato mixture over low heat until the potatoes are light, fluffy, and free of lumps.
- Serve the mashed potatoes piping hot.
