Creamy Horseradish Mashed Potatoes

Creamy Horseradish Mashed Potatoes

Andrea Richter

Cuisine

American

Category

Side Dish

Make thisĀ Creamy Horseradish Mashed PotatoesĀ recipe usingĀ St. Elmo Coarse-Cut Horseradish and Creamy HorseradishĀ sauce.

Ingredients

  • 3 lbs (about 4 large) Russet potatoes, peeled and chopped

  • Ā½ cup butter (1 stick)

  • Ā½ cup sour cream

  • Ā¼ 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

Directions

  1. Boil the potatoes: Place peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil and cook for 20ā€“25 minutes, until fork-tender.

  2. Mash and mix: Drain the potatoes, then return them to the warm pot. Add butter and mash until smooth.

  3. 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.

  4. Season: Add salt and pepper to taste. For a bolder flavor, stir in 1ā€“2 tbsp St. Elmo Coarse-Cut Horseradish.

  5. Serve: Spoon into a serving dish, top with a pat of butter, and garnish with chopped chives if desired. Serve warm.
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