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!