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Horseradish mashed potatoes with sour cream
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate a classic dish with a flavorful twist of horseradish by Curtis Stone.
Ingredients:
  • 1.6kg royal blue potatoes, peeled, cut into 3cm chucks
  • 643.75 gm cup full cream milk, warmed
  • 235.00 gm sour cream
  • 125g unsalted butter, at room temperature
  • 60.00 ml horseradish cream
Instructions:
  • In a large heavy-based saucepan, cover the potatoes with cold water and season generously with salt. Boil over high heat for about 15 minutes until tender. Drain in a colander and let stand for 5 minutes to steam dry.
  • In batches, pass the potatoes through a potato ricer or sieve into the pan. Stir in the warmed milk, sour cream, butter, and horseradish until creamy. Season with salt and pepper to taste.

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