Brian’s Creamy Mashed Potatoes with a Kick

Brian’s Creamy Mashed Potatoes with a Kick

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A stainless steel bowl of mashed potatoes sits on a wooden serving board.

Brian’s Creamy Mashed Potatoes with a Kick Recipe

Ingredients

  • 2 lbs. yukon gold potatoes (peeled or skins on; your preference)
  • ½ cup sour cream (may need additional for desired consistency)
  • 1 stick salted butter
  • 2-3 tbsp. Inglehoffer Horseradish Cream** (or other prepared Horseradish)
  • Salt & pepper to taste

Instructions

  • Thoroughly wash potatoes (leave the skins on if you prefer). Cut the potatoes into chunks of roughly the same size. Place the potatoes in a large pot and cover with cold water, adding a pinch of salt.
  • Bring the water to a boil, then reduce heat to a simmer. Cook the potatoes until they are fork-tender (15-20 min).
  • Drain off the water, allowing any excess water to steam, leaving the potatoes dry. Use a potato masher until you have the potatoes to the desired texture. If you prefer a smoother mash, you can use a potato ricer.
  • While the potatoes are still hot add the butter and sour cream and mix until well combined. Add 2-3 Tbs. of the horseradish cream (or to your desired spiciness). Mix well to ensure the horseradish is distributed evenly throughout the potatoes.
  • Adjust taste with salt and pepper. Garnish with a sprinkle of freshly chopped herbs (we like chives and parsley). Enjoy!!

Notes

**Available at LeRoux Kitchen
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