I love these mashed potatoes that you get in a steak house and you will, too.
2 lbs. red or russet potatoes
1/2 – 3/4 c. sour cream
4 T. butter
3/4 c. sour cream
2-3 T. horseradish, to taste
Cook potatoes in salted boiling water until fork tender (don’t over cook)
Drain in colander then return potatoes to pot to dry out for a few minutes
Add butter and mash potatoes slightly
Add sour cream and 2T. horseradish and finish mashing, leaving some lumps
Taste and add more salt, if desired
Adapted from Florence Tyler
