Recipe: 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
  • Salt


  1. 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.
  2. 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.
  3. Combine until well mixed. Season with salt.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)