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Horseradish Mashed Trio of Potatoes

These potatoes are so delicious, they can hardly be considered a mere side dish. They are very special. From David Bulla's article on chicken fried steak.
  • 1 large Idaho potato
  • 2 medium Yukon Gold potatoes
  • 2 medium Red potatoes
  • 2 tablespoons butter
  • 1 tablespoon prepared horseradish
  • 1/4 cup half-and-Half
  • 2 tablespoons sour cream
  • salt and pepper to taste
Peel the Idaho and leave the skins on the other potatoes. Cut into large chunks and boil in water until tender. Check with a fork. Drain well and add the remaining ingredients, holding off on the half-and-half.

Mash with a hand masher until nice and smooth. Adjust consistency with the half-and-half. Adjust seasoning with salt and pepper, if desired.

You can make these potatoes ahead and hold them in a covered ovenproof container in a warm oven while you prepare any remaining items on your menu.

Makes about 4 servings.

Prep time: 15 minutes; Cooking time: 20 minutes; Ready in: 35 minutes

Recipe editor

Photograph is of the Horseradish Mashed Trio of Potatoes, as well as the Summer Squash Vegetable Medley. The serving dishes in our photograph are Fiesta dinnerware.
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