Lunch: Horseradish and Sour Cream Mashed Potatoes

Ingredients

4 pounds golden creamer potatoes
2 bay leaves
Kosher salt and freshly ground black pepper
2 cups sour cream
1 stick unsalted butter
3 tablespoons horseradish, or 1 cup coarsely grated fresh horseradish
2 tablespoons cooking water
Chopped fresh chives, for garnish

Instructions

Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

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