During the early years of my culinary career, at the first restaurant I ever worked – one of the staples of many entree specials was a horseradish mashed potato. There’s just something about the combo of spicy horseradish and the starch and creaminess of a potato. We would pair this with everything from a New York strip to a flaky red snapper – it’s just that versatile.
A little goes a long way here – if you have the carbs to spare, and can enjoy the tiny bit of fat per serving, I say this is a great side that’ll fill you up with a minimal portion.
2 lbs. Yukon gold potatoes, peeled and quartered
1 tablespoon olive oil
1/2 cup fat free Greek yogurt
1/4 cup almond milk
1 tablespoon prepared horseradish
1/4 cup chopped green onions
salt and pepper, to taste
Put the potatoes in a large pot of salted water and bring to a boil. Cook until potatoes are tender, about 25-30 minutes.
Drain, then transfer potatoes to the bowl of a stand mixer with the whisk attachment. Add oil, Greek yogurt, almond milk, horseradish, green onions, salt and pepper.
Whisk until smooth or you reach your desired consistency.
Macros (total recipe): 30 g P; 151 g C; 14 g F