BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 21 2011
Horseradish Mashed Trio of Potatoes
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; Total time: 35 minutes