Thankful for horseradish mashed potatoes
Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes.
To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here:
Light Horseradish Mashed Potatoes
2 pounds potatoes (red, white or Yukon gold), scrubbed with skins on
1 tablespoon prepared horseradish, or fresh and grated to taste
½ cup light sour cream
1 tablespoon butter (optional)
1 teaspoon salt
¼ teaspoon white pepper
2 teaspoons granulated garlic
Cut potatoes in half or into 1-inch thick pieces, place in a medium pot and completely cover with water. Bring to a boil, cover and simmer on medium low heat until fork tender, about 20 to 25 minutes. Drain well. Mash, and whisk in the rest of the ingredients. Keep warm in a baking dish in the oven until ready to serve.
Happy Thanksgiving!