Sour Cream-Horseradish Mash Potatoes
by Christine Schunk
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)
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