2 lbs. Russet potatoes, peeled and cubed
4-5 radishes, trimmed, chopped and quartered
4 Tbsp. light butter
1/2 cup low fat 1% milk
2 Tbsp. garlic powder
1 Tbsp. salt
Place potatoes and radishes in a large saucepan or Dutch oven. Completely cover vegetables with cold water and add 1-1/2 tsp. of the salt and 1 Tbsp. garlic powder. Bring water to a full boil. Reduce heat to medium/high and cook, uncovered, 20-22 minutes, until vegetables are fork tender. Drain in a large colander and return to pan. Add light butter and the remaining garlic powder, salt and milk and mash with a potato masher or a chef’s boat motor.
Karen’s Note: Radish Mashed Potatoes are a great side dish to serve with any meat dish (even barbecue chicken or steaks). The radishes add bits of peppery flavor to this new Mashed Potato recipe.
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