Creamy Mashed Potatoes

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On their own, these are not my favorite potatoes. (I'd prefer them without horseradish most of the time.) But, when pared with the Beef Stew from the same Jan/Feb 2004 issue, they are an excellent balance to the stew's sweetness.

I always need a recipe to follow for mashed potatoes and this one is now my foundation. I followed it with the following changes: - To make a bit more creamy, I added about 1/3 cup of sour cream. - I used creamy horseradish - Needed a touch more butter than called for I loved the yukon golds which I had never used. I like a bit of skin so I partially peeled the potatoes.

Very yummy and super easy! Used skim milk instead since that's what I had and they seems find. The horseradish adds a nice pop!

Simple and so delicious. I didn't have any horseradish (thought I did) which I think would have been a great addition to this. But without it, still a very creamy mashed potato recipe.