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Horseradish and Sour Cream Mashed Potatoes


  • 4 lb golden creamer Potatoes

  • 2 Bay leaves

  • Kosher Salt

  • freshly ground Black pepper

  • 2 cups Sour Cream

  • 3 tablespoons Horseradish or 1 cup coarsely grated fresh horseradish

  • 2 tablespoons cooking Water

  • chopped fresh chive for garnish


  • 1.

    Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

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