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Bacon-Horseradish Mashed Potatoes
- Total Time 25m
Just the right amount of horseradish adds a kick of flavor to brighten up a comfort food classic. As horseradish and horseradish sauce can vary, be sure to add it gradually, to taste.
- 1 1/2 pounds baby "creamer" potatoes, scrubbed and cut into 1-inch chunks
- 3 slices bacon, chopped
- 1/3 cup chicken broth
- 1/4 cup sour cream
- 2 tablespoons horseradish sauce (such as Kraft) or 2 teaspoons bottled shredded horseradish, to taste
- Salt and freshly ground pepper, to taste
- 1/4 cup sliced scallion greens, plus more for garnish
In a medium saucepan, cover potatoes with water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
In a nonstick saute pan over medium heat, cook the bacon, stirring constantly, until crisp, about 6 minutes.
Mash the potatoes with the broth until smooth with lumps. Crumble the bacon into the mixture then fold in the sour cream, horseradish sauce and scallion greens. Season with salt and pepper. Garnish with scallions.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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