Mashed Potatoes With A Hint Of Horseradish |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Mmmmm, we love our potatoes prepared this way! Ingredients:
2 pounds of potatoes, peeled and either quartered or cut into 2-inch chunks (russet, yukon gold, red or white skin) |
note: only the russets need to be peeled |
1/3 cup sour cream (might need a tad more) |
a good splash of 2% or homoginized milk |
1/3 cup grated fresh horseradish(sometimes difficult to find in your local grocery store) or good quality jarred horseradish |
1 garlic clove, minced |
3 tablespoons butter, cut up |
1-1/2 teaspoons salt |
1/4 cup fresh parsley, chopped |
Directions:
1. Place the chunks of potato in a 2-quart saucepan with water to cover.
2. Boil for 25 minutes, or until potatoes are fork-tender.
3. Drain well, leaving potatoes in saucepan.
4. Combine the sour cream, horseradish and minced garlic clove in a bowl and mix well.
5. Add the butter to the potatoes, stirring until melted.
6. Add the sour cream mixture.
7. Mash the potatoes with a potato masher to desired consistency.
8. Stir in the salt.
9. At this point you can add the parsley to the mashed potatoes. Sometimes I do and somtimes I place the potatoes in a serving dish/bowl and garnish with the fresh parsley.
10. Serve hot!
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