We used buttery Yukon Golds for this addictive dish. You can make the potatoes a day ahead and refrigerate. When ready to serve, top with horseradish cream and bake until hot and golden.
Preheat oven to 450 degrees F. In 6-quart saucepan, place potatoes and enough water to cover, heat to boiling over high heat. Reduce heat to low, cover and simmer 15 minutes or until potatoes are fork-tender, drain.
Meanwhile, reserve 1/4 cup sour cream and 1 tablespoon chives to use later in topping.
Return potatoes to saucepan. With potato masher, mash potatoes with milk, salt, remaining sour cream, and chives. Spoon potato mixture into shallow 2 1/2-quart casserole.
In small bowl, stir mayonnaise with horseradish, pepper, reserved sour cream, and reserved chives. Spread horseradish mixture over mashed potatoes.
Bake potatoes 20 minutes or until hot and bubbly and top is lightly browned. Garnish with chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 12 | ||
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Calories: 167 | ||
Calories from Fat: 39 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 64.4mg | 2 % | |
Potassium 688.6mg | 18 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 24.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database 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: 167
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