“This dish seems to go well with German-inspired dishes” - by CHRISTYJ
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
- Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.
Nutrition
Amount Per Serving (4 total)
- Calories
- 321 cal
- 16%
- Fat
- 12.1 g
- 19%
- Carbs
- 49.6 g
- 16%
Based on a 2,000 calorie diet
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Reviews (41)
Rate This Recipe
"Very good mashed potatoes made even better with the addition of half again as much horseradish and some cream cheese. I didn't measure any of the ingredients exactly, nor did I follow all the steps i..." See moren the recipe which were unnecessary. I just mixed up all the ingredients together, adding extra horseradish and some cream cheese, then added the mixture, using a potato masher,to the cooked Yukon Golds which I left unpeeled."
Rebslo
"I used red potatoes with the skins and this worked out well. Instead of sour cream I used some 1/2 and 1/2 cream and put all the butter in the mixture. The parsley gives it some nice color and flavo..." See morer."
tunatwist
"taking the advice of naples, i used the full amt. of horseradish called for even though i only used three potatoes. after boiling/draining the pots, i also threw everything together and mashed away. ..." See more i had to add a little milk because mine were waaaaay too dry. in the end they turned out fabulous and i'm glad to have come across this recipe. "
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