A New Thanksgiving Tradition: Sour Cream-Horseradish Mash Potatoes
Every year I bring a either a side dish or appetizer to my family’s Thanksgiving Dinner. Last year I made this version of mashed potatoes and they were such a hit that I’m planning on preparing them again this year. I found the recipe in the November 2006 issue of Bon Appétit.
Sour Cream-Horseradish Mash Potatoes
2 pounds Yukon gold potatoes (unpeeled)
¼ cup butter
1 cup sour cream
1/3 cup fresh chopped chives
¼ cup prepared horseradish
Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally. Stir butter into potatoes. In a medium bowl whisk sour cream, chives and horseradish. Fold sour cream mixture into potatoes. Season with salt. Give thanks to Bon Appétit! (Serves 6)
Brooke 
Christine 
Jake 
Jenna 
Jon 
Kim 
Kris 
Liz 
Sallie 
Sarah 
Shelly 
Vanessa 
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