Mashed Potatoes with Caraway Mustard Butter

Tags: vegetarian - side - GF - GF Vegetarian - GF side
Active Time: 10 minutes
Passive Time: 30 minutes
Serves: 6-8

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.

Milk Street

• 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

• 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.

1. 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
2. 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
3. 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.