Creamy Horseradish Mashed Potatoes
The other day when I felt compelled to make these show stopping short ribs on my day off, I knew immediately I had to whip up these creamy horseradish mashed potatoes as a side. There is absolutely no debate: rich, savory and slightly sweet braised short ribs and their decadent gravy pair perfectly with creamy, buttery and tangy horseradish mashed potatoes. Together, they're like one big, comforting and flavor-packed hug.
While these taters taste amazing with the short ribs, they’re perfect on their own or with your favorite main dish and/or veggies. A perfectly rare prime rib just begging for a zesty kick? Absolutely! Sweet and savory baby back pork ribs in need of a side other than coleslaw or mac and cheese? You betcha! The possibilities are endless, and I'm thinking you might just have yourself a new favorite side dish, you’re so very welcome.
Creamy Horseradish Mashed Potatoes
Ingredients
2 pounds Yukon gold potatoes, peeled and cut into cubes
1 1/2 cups milk
1/4 cup prepared hot horseradish
4 cloves garlic, peeled
6 tablespoons butter
Kosher salt and pepper to taste
Directions
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain and return to pot. Meanwhile, bring milk and garlic to a boil in a large saucepan. Add milk mixture and horseradish to potatoes. Mash with potato masher until smooth. Add butter and stir until melted. Season with salt and pepper. Top with a pat of butter and fresh parsley. Serve with Red Wine Braised Short Ribs.
