Mashed Potatoes with Sour Cream and Horseradish
3 pounds boiling potatoes, peeled
1 1/2 cups milk
6 tablespoons butter, melted
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper *more on top if preferred
2-3 Tbs creamed horseradish
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, warm the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. Microwave/melt butter and set aside.
When the potatoes are tender, drain them in a colander. Mash with potato masher or run thru food mill. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Add creamed horseradish to taste. Sprinkle top with black pepper if preferred.
Taste for seasoning and serve hot.
Recipe partially Adapted from: Ina Garten
Photos by: Diane Baker for Canning and Cooking at Home