Make this Creamy Horseradish Mashed Potatoes recipe using St. Elmo Coarse-Cut Horseradish and Creamy Horseradish sauce.
INGREDIENTS
- 3 lbs (about 4 large) Russet potatoes, peeled and chopped
- ½ cup butter (1 stick)
- ½ cup sour cream
- ¼ cup St. Elmo Creamy Horseradish, add more ad needed
- Salt and black pepper, to taste
- Optional: chopped chives, St. Elmo Coarse-Cut Horseradish and extra butter for garnish
INSTRUCTIONS
Boil the potatoes: Place peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil and cook for 20–25 minutes, until fork-tender.
Mash and mix: Drain the potatoes, then return them to the warm pot. Add butter and mash until smooth.
Add flavor: Stir in sour cream and St. Elmo Creamy Horseradish until fully combined. Adjust consistency with a little more creamy horseradish cream if needed.
Season: Add salt and pepper to taste. For a bolder flavor, stir in 1–2 tbsp St. Elmo Coarse-Cut Horseradish.
Serve: Spoon into a serving dish, top with a pat of butter, and garnish with chopped chives if desired. Serve warm.