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
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!!