Mashed Potatoes with Horseradish Cream |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
5 medium potatoes
Boiling water
1/2 teaspoon salt
2 tablespoon butter
Freshly ground pepper
1/2 cup sour cream
1 tablespoon horseradish
2 teaspoon minced parsley
Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 tablespoon butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 tablespoon melted butter and serve.
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