Servings: 4 to 6

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Horseradish Mashed Potatoes


2 pounds Frieda’s Fingerling, Baby or Purple Potatoes, peeled and cut into chunks
1/3 cup sour cream
1/3 cup grated fresh horseradish
2 tablespoons butter, cut into pieces
1 to 1 1/2 teaspoons salt
1/4 cup chopped fresh parsley


Place the potato chunks in a 2-quart saucepan with water to cover. Bring to a boil. Reduce heat and cook 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, then add the sour cream mixture. Mash the potatoes with a potato masher or beat with an electric mixer to a desired consistency. Stir in the salt and parsley and serve hot.