Horseradish and Shallot Mashed Potatoes

 

You know how I feel about mashed potatoes. They’re kinda my world. There are lots of people that poo poo regular potatoes over sweet potatoes because they have less nutritional value and are a starchy mess. True, sweet potatoes have better stuff for the bod…but damn, there ain’t nothing wrong with treating yourself to some regular potatoes every now and then.

Also, Thanksgiving IS mashed potatoes to me. I remember a Thanksgiving dinner years ago where they didn’t serve any MPs. My plate felt empty, and it made me wonder if the host grew up on another planet. What was she thinking?

This year, I wanted to put a little spin on my spuds by dressing them up with some shallots and horseradish. You’ll notice I used a little oil, which I generally don’t do. But since we’re ditching the butter and the cream, it added a nice touch. I cannot even wait to make these for my family this year!

{ Shallot and Horseradish Mashed Potatoes }
   Serves 4

5 redskin potatoes, cubed
1 shallot, diced
3 teaspoons prepared horseradish (I like Farmers brand, there is no added sugar or dairy)
1/2 cup almond milk, unsweetened
2 tablespoons olive oil, divided
Salt and pepper to taste

Bring water to boil in a large pot. Boil potatoes (with skins on) until soft. While the potatoes are boiling, in a small pan, use 1 tablespoon of olive oil to saute shallots until they’re soft and start to brown. Drain potatoes. Add cooked shallots, remaining olive oil, horseradish, and almond milk to potatoes. Using a hand mixer, mix together until smooth. Add more almond milk to achieve desired creaminess. Salt and pepper to taste. Fini!

Who makes the best mashed potatoes in your family?