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Sour Cream-Horseradish Mashed Potatoes

    2 pounds Yukon Gold or russet potatoes (unpeeled)
    1/4 cup (1/2 stick) butter
    1 cup sour cream
    1/3 cup chopped chives
    1/4 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.

  Whisk sour cream, chopped chives, and horseradish in medium bowl.
 Stir butter into potatoes. Fold sour cream mixture into potatoes.
 Combine until well mixed. Season with salt.