4 Servings 15 min Cook
1 Tbsp Horseradish
2 Tbsp Butter
5 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Dash Pepper
2 Tsp Parsley
1/2 Cup Sour Cream
Mince parsley.
Peel & quarter potatoes.
Divide butter.
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, and mash with 1 tablespoon butter and black pepper.
Stir in sour cream, horseradish and parsley.
Whip potatoes and place in medium serving bowl.
Melt remaining 1 tablespoon butter and pour over potatoes.
Serve immediately.
