Mashed Yukon Gold Potatoes with Horseradish Butter

"I wanted to contribute some big flavors to the menu. Horseradish is such a pungent ingredient that a little goes a long way, and the bay leaf infuses the potatoes with no added sodium." --Kellie Gerber Kelley, Senior Food Stylist

Yield: 8 servings (serving size: 1/2 cup potatoes and 1 1/2 teaspoons horseradish butter)

Ingredients

• Horseradish butter:
• Cooking spray
• 1  tablespoon  minced shallots
• 1/4  cup  butter, softened
• 1  tablespoon  chopped fresh parsley
• 2  teaspoons  prepared horseradish
• 
  Potatoes:
• 6 1/2  cups  cubed peeled Yukon gold potatoes (about 2 1/2 pounds)
• 1  bay leaf
• 1/4  cup  1% low-fat milk
• 1/4  cup  fat-free, less-sodium chicken broth
• 1/4  cup  reduced-fat sour cream
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

1. To prepare horseradish butter, heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 1 minute. Remove from heat; cool.

2. Combine shallots, butter, parsley, and horseradish in a small bowl; blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3-inch-long log, using plastic wrap to help mold. Wrap log tightly in plastic wrap, and refrigerate until firm.

3. To prepare potatoes, place potatoes and bay leaf in a large saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender; drain. Discard bay leaf. Press potatoes through a ricer or food mill into a large bowl. Combine milk and broth in a microwave-safe dish. Microwave at HIGH 1 minute or until warm. Add milk mixture, sour cream, salt, and pepper to potatoes, stirring until well blended. Serve with horseradish butter.

Nutritional Information

Calories:

182

Fat:

6.7g (sat 4.2g,mono 1.8g,poly 0.3g)

Protein:

4g

Carbohydrate:

26.1g

Fiber:

1.8g

Cholesterol:

18mg

Iron:

1.3mg

Sodium:

369mg

Calcium:

21mg