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I have never really been a meat-and-potato kind of gal.  I struggled most with mashed potatoes: some cold and lumpy, others rather bland, even at times the consistency of glue, this dish generally did not appeal to me.  And then, a few weeks ago over Thanksgiving, I was introduced to the brilliant idea of putting horseradish into mashed potatoes.  It gives the potatoes a little kick and richness in flavour without needing pounds of butter.  I believe I may even have been converted for life to horseradish mashed potatoes.

Halifax today is dreary: blustering winds carrying nearly freezing rain. My antidote to the weather?  A homey meal of bangers and mash, jazzed up with horseradish.  Perhaps deep at heart, I am a meat-and-potato kind of gal after all.

Bangers and horse-radish infused mash, with peas and beet greens

Horseradish Mashed Potatoes

(serves 2-3)

Ingredients

4 large potatoes, peeled and chopped into large pieces

Butter

Milk

1-2 tablespoons horseradish (more or less, given the strength of your horseradish)

Salt and pepper to taste

Directions

Boil potatoes in a large pot of salted water, drain.  Mash butter and milk into your potato to your liking.  Mash in the horseradsih, and season to taste with salt and pepper.  A perfect way to spice up your mashed potatoes!

-Catherine

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