Mashed Potato Balls with Horseradish MASALA ALOO BHARTA

Stav Kogan

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Servings: 4 servings

Calories: 147

3.0 large baking potatoes: approximately 24.0 oz (685g)
4.0–5.0 tbsp (75 ml) unsalted butter: approximately 2.0–2.5 oz (56.0–70.0g)
2.0–3.0 tsp (15 ml) grated fresh horseradish: approximately 0.35–0.53 oz (10.0–15.0g)
1.0 tsp salt: approximately 0.18 oz (5.0g)
0.125 tsp (0.6 ml) freshly ground white pepper: approximately 0.01 oz (0.5g)
0.125 tsp (0.6 ml) paprika or cayenne pepper: approximately 0.01 oz (0.5g)
6.0–7.0 Key lime wedges: for serving
Use Russet or Idaho potatoes for your Masala Aloo Bharta because their high starch content creates that fluffy, light texture that absorbs the butter and horseradish perfectly.
For the most nose-tingling effect, grate your fresh horseradish at the very last second, as it begins to lose its chemical punch and aromatic heat the moment it hits the air.
If you find the horseradish too intense, you can mellow the flavor of your Masala Aloo Bharta by briefly sautéing the grated root in a teaspoon of butter before mixing it into the potatoes.
Always serve with Key limes if possible; their higher acidity and floral aroma provide a much better contrast to the rich, buttery Masala Aloo Bharta than standard Persian limes.

Mash the potatoes thoroughly using a potato masher, or for a professional-grade smooth texture, force them through a food mill or a potato ricer into a large mixing bowl.
Incorporate 4. 0 tbsp (56. 0g / 0 oz) of unsalted butter, 2. 0 tsp (10. 0g / 0 oz) of freshly grated horseradish, 1. 0 tsp (5. 0g / 0 oz) of salt, and 0. 125 tsp (0. 5g / 0.18 oz) of white pepper.
Use a fork to vigorously mash the mixture until all ingredients are well blended and the butter is fully incorporated into the potato base.
Allow the mixture to cool completely at room temperature before handling to ensure the balls hold their shape.
Divide the mixture into 12. 0–15. 0 equal portions and, using buttered palms to prevent sticking, roll each portion into a smooth, uniform ball.
Arrange the balls on a serving platter and sprinkle lightly with 0. 125 tsp (0. 5g / 0.18 oz) of paprika or cayenne pepper for a pop of color and heat.
When rolling the balls, keep a small bowl of melted butter nearby to lightly grease your palms; this ensures a smooth, professional finish without the potato sticking to your skin.

Calories: 147kcalCarbohydrates: 17gProtein: 2gFat: 8g

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