Horseradish Mashed Potatoes
Inspired by techniques from NYT Cooking and Serious Eats.
This follows the classic buttery mash method, but part of the butter and milk is swapped for soured cream stirred with prepared horseradish, folded in at the very end off the heat.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 223 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan (at least 4 litres)
- colander
- potato ricer or food mill (or a masher)
- small saucepan
- flexible spatula
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 6.3 g |
| Carbohydrate | 40.7 g |
| of which sugars | 5 g |
| of which free sugars | 0 g |
| Fat | 15.6 g |
| of which saturates | 9.4 g |
| Fibre | 4.7 g |
| Salt | 0.9 g |
Protein per 100 kcal
2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
