Lunch: Smashed Potatoes with Horseradish Cream

Recipe by Joanna Saltz The horseradish cream has an amazing kick.

Ingredients

2 lb. baby potatoes, a mix of red, blue, and Yukon gold
2 tbsp. extra-virgin olive oil
1 c. sour cream
2 tsp. horseradish

Instructions

Preheat oven to 450 degrees F.
Fill a medium pot with water. Bring water to a boil, and place potatoes in. Boil until fork tender, about 20 minutes. (Don’t let them get too soft!) Drain and empty onto a sheet pan.
Using a potato masher, mash each potato into flattened disks. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast potatoes in oven until golden and crispy, about 25 minutes.
Meanwhile, in a small bowl, mix sour cream and horseradish until well combined.
Top each potato with a dollop of horseradish cream, and serve.

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