Indian Horseradish Mashed Potatoes

Mashed potatoes are standard on American Thanksgiving tables.  We’ve tilted this classic only slightly by adding a touch of horseradish to this side dish to give a nod to India.  If you have the time to get fancy as everything is heading towards the table, quickly fry up some black mustard seeds and drizzle them over the mashed potatoes, in what is called a ‘tarka’ or seasoned oil.

Here’s what you need:

	4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
	1 3/4 cups half-and-half (or whole milk if you must)
	3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
	1 1/2 teaspoons salt
	1/2 teaspoon black pepper
	1/4 cup horseradish [i.e. Beaver brand]
	1 large garlic clove, pressed
	Optional: 6-7 lime wedges [Key lime if possible]
	Optional: 1 Tbsp. black mustard seeds, fried

Here’s what you do:

1. Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.

2. While potatoes are simmering, bring half-and-half, butter, garlic, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.

3. Drain potatoes in a colander, then immediately force through ricer into a large bowl, or smash them with a hand masher. Stir in hot milk mixture, then horseradish.  Dust with paprika if you like.

4. Provide each guest with a wedge of lime, that they can squeeze over their mashed potatoes.

Notes:

• If you have a ricer or food mill – use it.  Using a handheld masher is what most of us will use, but the consistency of the potatoes won't be as smooth, but that’s okay.  If you use a hand mixer (which I  don’t recommend) be careful not to over mix, or the potatoes turn into a gooey paste with too vigorous of a beating.

• 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.

• Peel and cut potatoes and boil them in water to which a little vinegar is added. They will will retain their texture better this way.

• Be careful how much horseradish you add initially.  You may not need the entire ½ cup.  Taste the dish as you add.  Make it only mildly hot to your taste buds.  Every dish shouldn’t club you with spices and herbs.  It’s okay to be subtle, even with something like horseradish.

• To add even more Indian flair and flavors, In a small frying pan, fry 1 Tbsp. black mustard seeds in vegetable or peanut oil. When they start to spatter, quickly remove from heat and add to the mashed potatoes. It's probably a good idea to keep the frying pan covered until you remove it from the heat, because these babies can fly when they spatter.

This is what is known in Indian cooking as a ‘tarka’ — hot oil seasoned with spices, which are added in sequence to infuse their flavors. The tarka is either incorporated at the beginning of a recipe or poured sizzling over a finished dish, as we do here, to impart another layer of flavor.

Makes 8 servings.

Source:   Michael Sherwood – Sub Rosa

Sub Rosa Recipes
East Indian Thanksgiving