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A David Bulla Recipe

• 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.

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