You can make these up to two hours ahead of serving time. They are excellent paired with my Southern Pot Roast.
Makes 6 servings
• 1 pound peeled potatoes
• ½ pound new red potatoes
• ¼ pound salted butter
• ¼ cup cream
• ¼ cup sour cream
• 3 tablespoons horseradish
• 1 teaspoon garlic salt
Have a colander in the sink and have an electric hand mixer close by. Even if you have to use an extension cord it is best to whip the potatoes over a burner on the stove.
Wash the red potatoes well, leave the skin on. peel the other potatoes.
Cut potatoes in equal size pieces—2x2 inch cubes work well.
Place potatoes in large pot and cover with cold water and bring to a boil. Turn to medium heat and cook until tender, about fifteen minutes.
Combine the butter and cream in a small sauce pan and warm to melt the butter. This mixture does not have to be very hot. Add the sour cream.
When the potatoes are done, drain them in a colander and cover with a dish towel to help hold in the heat. Let stand for at least five minutes. The potatoes must be dry.
Take the pot that the potatoes cooked in and add the butter and cream mixture, turn the burner on low. Pour the potatoes back into the pot and whip with the electric mixture. Add the garlic salt and horseradish. Taste and adjust the seasoning.
Serve immediately or put in a microwave safe glass serving bowl. Cover with plastic wrap and set aside. Microwave (with plastic wrap on) for four to five minutes. Remove plastic wrap and serve.
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