Horseradish Mashed Potatoes

Yield: 5 to 6 servings

Ingredients

2 pounds of potatpes peeled and cut into 2-inch chunks (Russet, Red or White Skin, or Yukon Gold )
*note; only the russets need to be peeled
1/3 cup sour cream
1/3 cup grated fresh horseradish
2 tablespoons butter, cut up
1 to 1 1/2 teaspoons salt
1/4 cup chopped fresh parsley
Preparing

Place the potato chunks in a 2-quart saucepan with water to cover. Boil for 15 to 20 minutes, or until potatoes are fork-tender. Drain well, leaving potatoes in saucepan.
Combine the sour cream and horseradish in a bowl and mix well.
Add the butter to the potatoes, stirring until melted. Add the sour cream mixture.
Mash the potatoes with a potato masher to desired consistency. Stir in the salt and parsley and serve hot.

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