peppery-horseradish-mashed-potatoes-388550.json

{
    "directions": [
        "Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.",
        "Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm."
    ],
    "ingredients": [
        "1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces",
        "2 teaspoons kosher salt",
        "1/2 cup whole milk",
        "3 tablespoons unsalted butter",
        "1/4 teaspoon freshly ground black pepper",
        "2 tablespoons bottled horseradish, drained"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Side",
        "Valentine's Day",
        "Vegetarian",
        "Horseradish",
        "Root Vegetable",
        "Simmer",
        "Boil",
        "Gourmet",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Peppery Horseradish Mashed Potatoes",
    "url": "http://www.epicurious.com/recipes/food/views/peppery-horseradish-mashed-potatoes-388550"
}