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.
- 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.
Total time: 45 Min
Recipe editor Patricia Mitchell