There's no reason for boring, plain mashed potatoes - brown that butter, add a kick of horseradish!
I am always looking for new ways for making old classics and I tend to make them at holidays - which is really risky, but mostly works out for me. Last Thanksgiving, I wanted to try these potatoes because browned butter sounded like the way to go. I don't think I've eaten anything with browned butter that I didn't like immediately and wholeheartedly. I love that these mashed potatoes are made with red potatoes - and that the skins are left on (my preferred way to make and eat mashed potatoes). The browned butter added such depth to the flavor, but I have to be honest and say that the horseradish was the winner winner here. It added the perfect kick of tartness to the potatoes.
