Nov
27

Sour Cream-Horseradish Mash Potatoes

November 2006 issue of Bon Appétit.

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)

No Comments Share | Tags: Potato · Recipes

No Comments so far ↓

There are no comments yet; start things off by filling out the form above.

About the Blog

SacFoodies is a blog that examines all things food-related, from local Sacramento events to restaurants worldwide to a long list of traditional and gourmet recipes. Authored by Sacramento communications professionals who are experts in food marketing — and who have a passion for food and drink– the blog covers all things culinary from several different perspectives.