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)

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