Sac Foodies

Posted by Christine Moravec

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)