Place potatoes in a large saucepan. Add enough cold water to cover potatoes.
Recipe
Author
Chef Paul Wahlberg
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Description
A Special "CBS Original Blue Bloods" and Wahlburgers Family Dinner Recipe Series
If you’re looking for a side dish that’s a little less traditional, try these rich and creamy mashed potatoes. The heat in the horseradish adds just enough kick without overpowering the dish.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 5 lbs. B-size red potatoes, scrubbed | ||
| 1 c. Hy-Vee heavy whipping cream | ||
| ½ c. Hy-Vee salted butter | ||
| 1 tbsp. prepared horseradish | ||
| 1 c. Hy-Vee sour cream | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste | ||
| 2 tbsp. thinly sliced chives or finely chopped green onion | ||
| 1 tbsp. Gustare Vita extra virgin olive oil |
Things To Grab
- Large saucepan
- Fork
- Small saucepan
- Potato masher
- Serving bowl
Directions
Bring to a boil over high heat. Reduce heat to medium-low; simmer for 15 to 20 minutes or until fork-tender.
Meanwhile, combine heavy cream, butter and horseradish in a small saucepan. Cook over medium-low heat until butter is melted. Remove from heat.
When potatoes are done, drain. Return potatoes to saucepan. Mash with a potato masher. Add the hot cream mixture and sour cream; continue mashing until desired consistency. Season to taste with salt and pepper. Stir in chives. Transfer to a serving bowl. Drizzle with olive oil.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 55mg
- Sodium: 120mg
- Total Carbohydrates: 32g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 20%