Add potatoes and carrots to boiling water, simmer until tender ~10 minutes.
Drain, reserving some of the liquid.
Puree potatoes and carrots in a food mill, adding some of the liquid if necessary. Transfer puree to a saucepan. Add sour cream, butter and horseradish.
Season with salt and white pepper. Reheat slowly over low heat. Serve.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 154 (88%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 46.2mg||14 %|
|Sodium 1214.9mg||42 %|
|Potassium 157.7mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.7g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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