In the absence of grains at Passover, starchy potatoes rise to the occasion as a side dish, amplified with the addition of the ubiquitous prepared horseradish. Observant Jews do not mix milk and meat. In that case, mash the potatoes with chicken fat.
|9||medium Yukon Gold potatoes, peeled and quartered|
|½||cup (1 stick) butter, cut up|
|Scant ¼ cup prepared horseradish|
|¼||cup light sour cream|
|Salt and pepper, to taste|
|1||bunch scallions, chopped|
1. In a large pot of salted water, bring the potatoes to a boil. Cover and cook for 10 minutes or until tender when pierced with a skewer. Drain the potatoes and return to the pot.
2. In a saucepan over medium heat, melt the butter. Add the horseradish and turn the heat to low. Steep the horseradish for 5 minutes.
3. Add the horseradish mixture to the potatoes, with the sour cream, salt, and pepper. Mash well until smooth with some chunks. Transfer to serving bowl and top with scallions. Luke Pyenson