I remember my father always enjoying horseradish in many preparations, but the second Yankee Chef’s favorite side dish was horseradish cream and mashed potatoes. Generations of New Englander’s have enjoyed horseradish in one form or another for many years, not just as aside to prime rib. Heck, my family could never afford prime rib until I was in my adulthood so we enjoyed this quite frequently with any protein. Try this great tasting, kick-in-the-pants side dish and taste how our grandparents ate. Peel potatoes if you don’t want the skin, but it just isn’t the same. 3 pounds potatoes, unpeeled and diced

1 (8-ounce) container sour cream

1 tablespoon dried chives (or 2 tablespoons fresh snipped)

1/2 cup half-and-half, light cream or milk

Salt and black pepper to taste

1/4 cup mayonnaise

2 tablespoons prepared horseradish

1 teaspoon prepared mustard

Preheat oven to 450-degrees F. In a large pot, boil potatoes until fork tender; drain. Return potatoes to pot and mash with half-and-half, salt and pepper to taste, all sour cream except a1/4-cup and the chives.

Transfer mashed potatoes to a shallow casserole dish.

Meanwhile, stir together the mayonnaise with the horseradish, sour cream and mustard.


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Evenly spread over the top of the mashed potatoes and bake 20-25 minutes, or until hot, bubbling and starting to brown on top. Remove to serve immediately.

[Makes about 6-8 cups.]

Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian. He is a third generation chef and historian and lives in Maine with his wife and four children. He welcomes feedback at theyankeechef@aol.com.