Gayle's Recipes

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====== Mashed Potatoes with Caraway Mustard Butter ====== 

Tags: [[vegetarian]] - [[side]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF side]] \\ 
Active Time: 10 minutes \\ 
Passive Time: 30 minutes \\ 
Serves: 6-8 \\

====Description====
A bright take on the mashed potato which stakes a claim for itself on the dinner plate, yet is still rich enough to serve it's purpose.

====Source====
[[https://www.177milkstreet.com/recipes/mashed-potatoes-with-caraway-mustard-butter|Milk Street]]

====Ingredients====
  *Yukon gold potatoes: 4 lbs, peeled and quartered
  *Kosher salt: 1 tbsp + 2.5 tsp
  *Bay leaves: 5
  *Garlic: 4 cloves, smashed \\ \\ 
  *Salted butter: 10 tbsp, divided \\ \\ 
  *Half and half: 1.75 cups, warmed
  *Drained prepared white horseradish: 1/2 cup, liquid reserved, divided \\ \\ 
  *Caraway seeds: 1 tbsp, lightly crushed
  *Mustard seeds: 1 tbsp \\ \\ 
  *Chives: 2 tbsp, minced

====Notes====
  *I never strain the seeds
  *Use heavy cream if you want to treat yourself
  *I think you can cut the horseradish a bit if you aren't a fan of horseradish.

====Instructions====
  -In a large Dutch oven, combine the potatoes, 1 tablespoon salt, bay leaves and garlic. Add enough cold water to cover by 2 inches then set over high and bring to a boil. Reduce to medium, then cook until the potatoes are tender, 20 to 25 minutes. Drain the potatoes, then return to the pot
  -In a small saucepan over medium-low, melt 6 tablespoons of the butter. Add the melted butter to the potatoes. Using a potato masher, mash until smooth. Stir in the half-and-half, horseradish and 3 tablespoons of the reserved horseradish liquid. Taste, then season with salt. Cover and set over low heat to keep warm
  -Return the saucepan to medium and add the remaining 4 tablespoons butter and the caraway and mustard seeds. Cook, gently swirling the pan, until butter is browned and seeds are fragrant and toasted, 2 to 3 minutes. Strain into a small glass measuring cup. Transfer the potatoes to a serving dish, then drizzle with the butter and garnish with chives.

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