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The HC Tavern & Kitchen Executive Chef, Nathan White, whipped up a bowl of decadent Creamy Horseradish Mashed Potatoes.
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INGREDIENTS:
3 lbs. (about 4 large) Russet potatoes, peeled and chopped
½ c. (1 stick) butter, plus more for serving
½ c. milk
½ c. sour cream
¼ c. St. Elmo Creamy Horseradish
1 tbsp. Kosher salt
1 tsp. black pepper
Freshly chopped chives, for garnish
1-2 tbsp. Coarse-Cut Horseradish (as needed)
RECIPE:
-
Fill a medium stock pot ½ full of cold water. Peel potatoes, cut into 1 to 2-inch pieces, place in water and bring to a boil. Cook for 25-30 minutes, or until tender.
- When potatoes are almost done, melt the butter and warm the milk and sour cream separately.
- Drain the water from the potatoes
- Add the butter to the potatoes and beat with a hand mixer until smooth.
- Add sour cream, Creamy Horseradish, salt & pepper and mix until smooth. Then slowly add the milk until the desired consistency is reached (you may not need to add all the milk).
- Taste the potatoes – they should be very smooth in texture and have a pleasant yet noted horseradish flavor. If more “kick” is desired, add 1 to 2 tbsp. of St. Elmo Coarse-Cut Horseradish!
- Place potatoes in a serving dish and garnish with melted butter and chopped chives.