recipe from Texas Cooking
1 large Idaho potato
2 medium Yukon Gold potatoes
2 medium red potatoes
2 tbsp butter
1 tbsp prepared horseradish
1/4 cup half-and-half
2 tbsp sour cream
Salt and pepper, to taste
Peel the Idaho and leave the skins on the other potatoes.
Cut into large chunks and boil in water until tender.
Check with a fork.
Drain well and add the remaining ingredients, holding off on the half-and-half.
Mash with a hand masher until nice and smooth.
Adjust consistency with the half-and-half.
Adjust seasoning with salt and pepper.
1 large Idaho potato
2 medium Yukon Gold potatoes
2 medium red potatoes
2 tbsp butter
1 tbsp prepared horseradish
1/4 cup half-and-half
2 tbsp sour cream
Salt and pepper, to taste
Peel the Idaho and leave the skins on the other potatoes.
Cut into large chunks and boil in water until tender.
Check with a fork.
Drain well and add the remaining ingredients, holding off on the half-and-half.
Mash with a hand masher until nice and smooth.
Adjust consistency with the half-and-half.
Adjust seasoning with salt and pepper.
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