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, leaving 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 minutes.
- Drain off the water, allowing any excess water to steam, leaving the potatoes dry. Use a potato masher until 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 tbsp. 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 liked chives and parsley). Enjoy!!
Notes
** Available at LeRoux Kitchen
