For as long as I can remember, my mom always prepared the most delicious potatoes. She took red bliss potatoes, boiled them, and while they were steaming hot, she would douse them with a mixture of vinegar, fresh parsley and minced garlic. Only four ingredients, but those potatoes were to die for. Inevitably, she would serve them with her chicken cutlet (otherwise known to us as ‘milanesa’ in Spanish, or ‘schnitzel’ in German and Yiddish).
Taking inspiration from my mom’s simple potatoes, I wanted to create a potato side dish that was super creamy yet still non-dairy using almond milk, margarine and good old prepared horseradish. The horseradish adds a nice element of heat without being overpowering, and its vinegary brine adds that wonderful zing that brings me back to mom’s house. Topped with fresh parsley, it is so good that it can hold its own with your other Thanksgiving side dishes.
Horseradish Mashed Potatoes
1 ½ lb. bag of tiny Yukon gold potatoes, skin left on
½ to 1 cup Blue Diamond unsweetened almond milk (depending how creamy you like it)
1 Tbsp margarine (I used Smart Balance)
2 Tbsp Gold’s prepared horseradish, with vinegar
Fresh flat leaf parsley, chopped for garnish (can also use fresh diced scallion)
Kosher salt and fresh ground pepper to taste
Boil the unpeeled potatoes with salt until tender when pierced with a fork. Drain, return to the pan quickly and add the horseradish (with liquid), margarine, and almond milk.
Mash the potatoes using a potato masher, and if you like them creamier use a spatula to fold in and gently mix the other ingredients.
Adjust the seasonings and garnish. Serve immediately, or you can cover with foil and reheat with a bit more almond milk if needed.