This is a great twist on mashed potatoes. The creaminess of the Yukon Gold potatoes and the mascarpone cheese compliments the fiery horseradish in this delectable side.
6-7 medium sized Yukon Gold potatoes scrubbed and quartered
1/4 cup of sour cream
1/4 cup mascarpone cheese
2/3 cup milk
2 tablespoons of butter
3 teaspoons of horseradish
Salt and pepper – to taste
Quarter the potatoes and cover in the pot with cold water. Bring to a boil and cook for 15 minutes.
Mash the potatoes and add the mascarpone and sour cream. Mash again. Add the the butter and 1/3 of a cup milk little by little until it starts to smooth out. Add the horseradish, one teaspoon at a time. Once it’s fully incorporated, whip the potatoes with the remaining milk. Top with scallions and serve.
Goes great with Simple Horseradish Cream and Steak with Orange Sage Butter and Caramelized Shallots
Make extra or use leftovers to top Guinness Shepard’s Pie Topped With Yukon Gold Mashed Potatoes With Horseradish
Magilla rating: 10 plus 3 helpings
Mom rating: 10