Brian’s Creamy Mashed Potatoes with a Kick
Brian’s Creamy Mashed Potatoes with a Kick Print Recipe
** Available at LeRoux Kitchen
Ingredients:
- 2 Lbs. Yukon Gold Potatoes (peeled or skins on; your preference)
- ½ Cup Sour Cream (may need additional for desired consistency)
- 1 Stick Salted Butter
- 2-3 Tbs. Inglehoffer Horseradish Cream** (or other prepared Horseradish)
- Salt & Pepper to Taste
Preparation:
- Thoroughly wash potatoes (leave the skins on if you prefer). Cut the potatoes into chunks of roughly the same size. Place the potatoes in a large pot and cover with cold water, adding a pinch of salt.
- Bring the water to a boil, then reduce heat to a simmer. Cook the potatoes until they are fork-tender (15-20 min).
- Drain off the water, allowing any excess water to steam, leaving the potatoes dry. Use a potato masher until you have the potatoes to the desired texture. If you prefer a smoother mash, you can use a potato ricer.
- While the potatoes are still hot add the butter and sour cream and mix until well combined. Add 2-3 Tbs. of the horseradish cream (or to your desired spiciness). Mix well to ensure the horseradish is distributed evenly throughout the potatoes.
- Adjust taste with salt and pepper. Garnish with a sprinkle of freshly chopped herbs (we like chives and parsley). Enjoy!!
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