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
  1. 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.
  2. Mash with a hand masher until nice and smooth. Adjust consistency with the half-and-half. Adjust seasoning with salt and pepper, if desired.
  3. 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.
  4. Makes about 4 servings.


Ready in: 45 Min

Recipe editor Patricia Mitchell