These potatoes are so delicious, they can hardly be considered a mere side dish. They are very special. From David Bulla’s article on chicken fried steak.
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Description
It’s the Holy Trinity of mashed potatoes.
Ingredients
- 1 large Idaho potato
- 2 medium Yukon Gold potatoes
- 2 medium Red potatoes
- 2 tablespoons butter
- 1 tablespoon prepared horseradish
- 1/4 cup half-and-Half
- 2 tablespoons sour cream
- salt and pepper to taste
Instructions
- Peel the Idaho and leave the skins on the other potatoes. Cut into large chunks and boil in water until tender. Check with a fork. Drain well and add the remaining ingredients, holding off on the half-and-half.
- Mash with a hand masher until nice and smooth. Adjust consistency with the half-and-half. Adjust seasoning with salt and pepper, if desired.
- You can make these potatoes ahead and hold them in a covered ovenproof container in a warm oven while you prepare any remaining items on your menu.
- Makes about 4 servings.
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