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Author Notes: This recipe was inspired by an old episode of Tyler Florence's cooking show. I just love how the horseradish compliments the other ingredients. It adds such a nice layer to an already wonderful recipe. Enjoy these with a juicy steak, a side of roasted asparagus and nicely toasted slices of a french baguette. —Table9
pounds Red Potatoes, Halved with Skin On
tablespoons Sour Cream
tablespoons Prepared Horseradish
tablespoons Unsalted Butter
tablespoons Heavy Cream
teaspoon Kosher Salt
- In a large pot, add red potatoes and 1/2 teaspoon of salt. Cover and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return to pot.
- In a small saucepan, melt better. Add sage leaves and cook over medium-high heat until butter starts to turn brown. Remove from heat immediately and remove large sage leaves from butter.
- Pour browned sage butter and mash potatoes with a masher or large spoon. Add sour cream, horseradish, heavy cream, pepper and remaining salt to potatoes. Mix to combine. Add cooking water or more heavy cream if potatoes seem dry.
- Serve with a garnish of sage leaves.