Best Smashed Potatoes With Horseradish Recipe

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While you can use any potatoes you have on hand, these are the varieties that I prefer to use:

Red Potatoes

Red Potatoes have light-colored red skin and are typically smaller than other potatoes. They also have less starch than their brown or yellow-skinned counterpart.

These potatoes are also small but unlike the round red potato, they are finger-shaped. They are an heirloom variety and are bred to be small and long.

They come in several colors, yellow, white, brown, red, and even purple.

A Yukon gold potato is a yellow-skinned potato that has a medium-starch content. It’s a very versatile potato that works well for a variety of recipes.

In most grocery stores you can now find bags of a variety of baby potatoes in red, yellow, and brown potatoes. While also a very all-around potato selection, we like to use these for broasted or oven-roasted potatoes.

For this recipe, you don’t peel the potatoes. You just have to cut them into potato chunks. If they are baby potatoes, you need only cut them in half. If you are using russet potatoes, then you’ll need to cut them into 1″ pieces.

This is the method that I used for my recipe.

• Add cold water to a medium saucepan.
• Add a pinch of sea salt
• Add the potatoes
• Bring to a boil
• Cook until potatoes are fork tender
• Drain

Both the roasting and skillet methods would work well if you want to add a more browned and crisp flavor:

• Pre-heat oven to 375
• Coat potatoes with olive oil
• Place on a greased sheet pan in a single layer
• Turn potatoes 1/2 way through time
• Cook until even golden-brown color
• Bake for 15-20 minutes until fork tender

• Put 1 tbsp. of olive oil and 1 tbsp. butter in skillet
• Heat the skillet over medium-high heat
• Add potatoes and cook until
• Stir with a wooden spoon until the potatoes are cooked through and golden brown

Once cooked:

• Add remaining ingredients
• Roughly mash with a hand potato masher in the still-warm pan
• If using an electric mixer, just pulse the mixers on and off for a little bit.
• You want the potatoes to be a chunky consistency not creamed.

What’s In My Kitchen

These potatoes are the perfect side dish for the following:

• Prime Rib
• Beef Tenderloin
• Flank Steak
• Roasted Chicken Breasts
• Asiago Pork Chops

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to southeastern Europe and western Asia.

• Chopped green onions
• fresh chives
• fresh parsley
• grated cheddar cheese and parmesan cheese
• cooked peas

Smashed potatoes are roughly mashed potatoes that still contain larger lumps of potatoes and typically still have their skins on.

Mashed potatoes are mashed with a masher or electric mixer until creamy and smooth. The best-mashed potatoes have no lumps (In my opinion).

“Handy” is a meat and potato guy.

While a creamy mashed potato can be the best accompaniment to many meals, it’s fun to add other things to enhance the flavor and “spice” it up.

I hope you enjoy!

Peace and Love,

BEEF

CHICKEN

DESSERT

GLUTEN FREE

PASTA

SALAD

SEAFOOD

SOUP

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