​2 lb yellow potatoes, peeled and cut into 1 inch chunks
3/4 cup buttermilk
1/2 cup salted butter
1/4 cup prepared horseradish
1/2 tsp salt
1/2 tsp freshly ground pepper

1. Cook potatoes in boiling salted water until tender.
2. Meanwhile, place buttermilk and butter in a small saucepan over low heat; cook, stirring frequently, until butter is melted and mixture is heated.  Remove from heat.
3. Drain potatoes.  Add heated buttermilk mixture.  Mash with a potato masher until smooth.  Stir in horseradish, salt and pepper.  Serve immediately.  Serves 6.
Nutritional analysis per serving:
246 calories, 16.5 g fat, 3.5 g protein, 22.5 g carbohydrate, 2.2 g fibre, 399 mg sodium
Last updated on May 24, 2019