Serves 8

Horseradish and sour cream potatoesIngredients:
4 pounds red or golden potatoes (peeled or partially peeled, as you like)
2 bay leaves
1 1/2 cups sour cream
½ cup ricotta cheese
1 stick unsalted butter, softened
1/2 cup coarsely grated fresh horseradish (or, 3 tablespoons prepared horseradish)
2 Tbsp of the cooking water
2 Tbsp salt
Freshly ground black pepper
Garnish (Chopped fresh chives, or parsley, etc)

1. Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-18 minutes.
3. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water.
4. Mash potatoes in a large mixing bowl or countertop mixer.
5. Add the butter, and blend well. Fold in the reserved cooking water, sour cream, and horseradish.
6. Adjust seasoning as needed with salt and pepper.
7. Garnish as desired.

Larry VaUGHNLarry’s Notes: In the photo above you see a variation I made for a family gathering. I used red potatoes, and left a little less than half the cooked skin to give the potatoes a little texture while eating.