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Mashed Potatoes with Caraway-Mustard Butter

Mashed Potatoes with Caraway-Mustard Butter

Classically creamy, with a kick of sweet heat from horseradish. A drizzle of browned butter spiked with caraway and mustard seeds adds balancing complexity.

By Sandra Rose GluckOctober 16, 2017

  • Makes
    8 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

These mashed potatoes are classically creamy, but get a kick of sweet heat from horseradish. A drizzle of browned butter spiked with caraway and mustard seeds adds a complexity that balances the richness. We preferred buttery Yukon Gold potatoes; use potatoes of approximately the same size to ensure even cooking. Any brand of refrigerated prepared horseradish worked well.

Tip

Don’t rush the browning of the butter. It needs to cook slowly over medium heat to properly brown (you’ll see brown spots on the bottom of the saucepan).

Ingredients
  • 4

    pounds Yukon Gold potatoes, peeled and quartered

  • 1

    tablespoon plus 2½ teaspoons kosher salt

  • 5

    bay leaves

  • 4

    medium garlic cloves, smashed

  • 10

    tablespoons salted butter, divided

  • 1 ¾

    cups half-and-half, warmed

  • ½

    cup drained prepared white horseradish, liquid reserved

  • 1

    tablespoon caraway seeds, lightly crushed

  • 1

    tablespoon yellow mustard seeds

  • 2

    tablespoons finely chopped chives

Step 1

In a large Dutch oven, combine the potatoes, 1½ teaspoon salts, 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. Discard the bay leaves, then return the potatoes to the pot.

Step 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.

Step 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.

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