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Mustard and Horseradish Mashed Potatoes




Source of Recipe


From FoodFit


List of Ingredients




3 large potatoes (Idaho or russet)
2/3 cup about Basic Chicken Stock (see recipe), or low-sodium canned
- - salt to taste
- - freshly ground black pepper
1 tablespoon prepared horseradish
2 tablespoons Dijon mustard


Recipe



1 Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
2 Bring the stock to a boil, and turn down to a simmer.
3 Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
4 Adjust the salt and pepper to taste. Fold in the horseradish and mustard.