Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb. bag of tiny Yukon gold potatoes, skin left on
  • ½ to 1 cup Blue Diamond unsweetened almond milk (depending how creamy you like it)
  • 1 Tbsp margarine (I used Smart Balance)
  • 2 Tbsp Gold’s prepared horseradish, with vinegar
  • Fresh flat leaf parsley, chopped for garnish (can also use fresh diced scallion)
  • Kosher salt and fresh ground pepper to taste

Instruction

  • Boil the unpeeled potatoes with salt until tender when pierced with a fork. Drain, return to the pan quickly and add the horseradish (with liquid), margarine, and almond milk.
  • Mash the potatoes using a potato masher, and if you like them creamier use a spatula to fold in and gently mix the other ingredients.
  • Adjust the seasonings and garnish. Serve immediately, or you can cover with foil and reheat with a bit more almond milk if needed.