i need a recipe for HORSERADISH MASHPOTATOES AND A MASHPOTATOES THATS A LITTLE MORE SPECIAL YOUR FOLKS ROCK!

Answer 1

HORSERADISH MASHED POTATOES
Active time: 15 min Start to finish: 40 min
4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish
Special equipment: a potato ricer or a food mill fitted with medium disk




Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.

Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

Cooks' notes:
• If you don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth.
• Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.

Makes 8 servings.

CHEDDAR AND MASHED POTATO GRATIN

4 bacon slices, chopped
1 cup sliced shallots
6 cups leftover mashed potatoes
1 tablespoon each chopped fresh parsley, thyme, and chives
1/4 cup (or more) whole milk
1 1/2 cups grated cheddar cheese



Preheat oven to 400°F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Makes 8 servings.

Answer 2

Garlic and Chive Mashed Potatoes
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Answer 3

Epicurious.com has an excellent one. Just remember that even if you love horseradish, go by the recipe and don't overdo it! I doubled it and could barely breathe or eat it was so strong!

Garnish it with some chopped green onions or parsley for a nice presentation.

Answer 4

Special . . .

Add the usual butter, milk, salt & pepper and whilst mashing also add camembert for a creamy taste, or blue cheese for a tangy taste, or garlic and cheese, or mustard if that floats your boat.

The camembert is really nice to add in to it.

Answer 5

Try http://www.bbc.co.uk/food/recipes/ always helps when i need recipes