Sour Cream-Horseradish Mashed Potatoes

Chef Richard 6 Servings 30 minutes

The perfect accompaniment to corned beef and cabbage.


  • 2 pounds medium Yukon Gold or russet potatoes
  • ¼ cup (½ stick) butter
  • 1 cup sour cream
  • 1/3 cup chopped fresh chives
  • ¼ cup prepared white horseradish


  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes.
  • Drain potatoes well; cool slightly.
  • Peel. Place in large bowl, and mash potatoes; return to same pot.
  • Stir over medium heat until potatoes are dry, about 2 minutes.
  • Stir butter into potatoes. Gradually mix in sour cream, then chives and horseradish.
  • Season potatoes top taste with salt and pepper.