While these sour cream horseradish mashed potatoes would go well with anything, the zing of horseradish pairs especially well with beef!
Sour Cream Horseradish Mashed Potatoes
- 1 medium potato, peeled and cut into 1” squares
- 1 tbsp butter
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1½ tbsp sour cream
- 1 tsp prepared horseradish
Place 2" of water in a saucepan and bring to a boil on the stove over high heat.
Carefully add potatoes and cook until tender, about 10 minutes. Drain and return to the pot.
Add butter, salt and pepper to the pan. Mash potatoes using a hand masher (or mixer if you prefer smoother mashed potatoes).
Stir in sour cream and horseradish, adding additional sour cream to obtain desired consistency.
Hack: Store leftovers in the refrigerator for up to 5 days.
Although you probably think of Ireland (or Idaho) when you think of potatoes, it’s believed that the Incans first cultivated them in Peru as far back as 8,000 BC. Check out a few more potato fun facts here!
Hack: Use these potatoes in Loaded Shepherd’s Pie to give it an added zing!
Mini Tourtiere Pork Pie is a simple and wonderful French-Canadian dish that’s a Christmas staple in many parts of New England but I enjoy it year-round!
Mini Tourtiere Pork Pie
- 2 tbsp butter
- 1 lb ground pork
- 2½ cups potatoes, peeled and cut into 1” cubes (2 medium)
- ½ sweet onion
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp ground sage
- ½ tsp salt
- ½ tsp pepper
- 3 premade pie crusts (see note* below)
- 1 egg, beaten
- Spicy brown mustard
Melt butter in skillet over medium heat.
Combine the next 10 ingredients (pork through pepper) in a skillet. Cook, covered, on medium-low for 4 hours until liquid is absorbed, stirring occasionally. As the mixture thickens, turn down the heat in increments so it will continue to simmer. As the liquid absorbs, begin to stir more frequently, scraping the bottom of the pan to avoid sticking.
Remove the pan from the heat and mash with a hand-held potato masher until all large lumps are gone. Allow to cool for easier handling.
Generously grease a 12 ct. standard-sized muffin tin. Using glass or biscuit cutter, cut 12-5” pastry circles and line muffin cups, pressing to the sides and bottom.
Fill with ¼ cup pie filling and cover with 2½" pastry circle. Run a finger dipped in the water around the seam and crimp edges to seal. Cut a slit in the top of each pie.
Bake at 400͒ for 20-25 minutes or until golden brown. Allow cooling for 10 minutes. Run a knife around the edge of each cup and gently remove the pies to a cooling rack.
Serve warm with spicy brown mustard and pickles.
*I do not make pie crust. I’ve tried to make it in the past (lots of times) and it’s been a dismal failure. Maybe I don’t have the patience or maybe I didn’t inherit the “pie crust gene” from my grandmother….I don’t know. But I must concede defeat. If anyone has a great pie crust recipe that you’d like to share, please do so in the comments below!
Hack: Place cooled pork pies on a cookie sheet and freeze until solid. Store in a tightly covered freezer container. I don’t recommend using a freezer bag as the crust might break up as they are moved around the freezer.
To reheat: Thaw in refrigerator overnight. Bake in 350͒ for 15-20 minutes or until internal temperature reaches 160͒. If desired (and for moister filling) pop off top crust and place pickle slice directly on meat filling. Replace the top and reheat.
If you like this single-serving recipe, try my recipe for mini chicken pot pie!