Horseradish and Sour Cream Mashed Potatoes (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
4 pounds golden creamer potatoes |
2 bay leaves |
kosher salt and freshly ground black pepper |
2 cups sour cream |
1 stick unsalted butter |
3 tablespoons horseradish, or 1 cup coarsely grated fresh horseradish |
2 tablespoons cooking water |
chopped fresh chives, for garnish |
Directions:
1. Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.
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