Last week I served my Slow Cooker Yankee Cranberry Roast Beef for dinner, but I offered it with my favorite Horseradish Mashed Potatoes. They’re super-duper easy to make and so delicious that my kids would eat them for breakfast. You can use any kinds of potatoes, even those that are getting a little “soft”. Or, mix different potatoes for a fuller flavor.
I have to admit I don’t ever measure my ingredients in this recipe–I just make it by taste. I also use seasoned salt (the kind without MSG) instead of regular salt, but you can season it however you like. Some people add green onions or parsley or even garlic. These mashed potatoes are and an easy recipe that can be adapted for all tastes!
Horseradish Mashed Potatoes
Ingredients
- 6 medium potatoes peeled and quartered
- 3 Tablespoons salted butter
- 3/4 cup sour cream
- 1 Tablespoon horseradish
- salt and pepper to taste
Instructions
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Fill a large pot with cold, salted water. Bring to a boil.
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Add the potatoes and cook until tender-yet-firm, about 15 minutes. Do not overcook!
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Drain the potatoes and return to the hot pot. Add butter and blend with a hand mixer until butter is mixed in, but the potatoes are still chunky.
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Blend in the sour cream and horseradish until smooth and whipped. Mix in salt and pepper to taste. Serve immediately.
