Generations of New Englander's have enjoyed horseradish in one form or another for many years, not just as a side to prime rib. Heck, my family could never afford prime rib until I was in my adulthood so we enjoyed this quite frequently without any protein. Try this great tasting, kick-in-the-pants side dish and taste how our grandparents ate. Peel potatoes if you don't want the skin, but it just isn't the same.
3 pounds potatoes, unpeeled and diced
1(8-ounce) container sour cream
1 tablespoon dried chives (or 2 tablespoons fresh snipped)
1/2 cup half-and-half, light cream or milk
Salt and black pepper to taste
1/4 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon prepared mustard
Preheat oven to 450-degrees F. In a large pot, boil potatoes until fork tender; drain. Return potatoes to pot and mash with half-and-half, salt and pepper to taste, all sour cream except a 1/4-cup and the chives. Transfer mashed potatoes to a shallow casserole dish.
Meanwhile, stir together the mayonnaise with the horseradish, sour cream and mustard. Evenly spread over the top of the mashed potatoes and bake 20-25 minutes, or until hot, bubbling and starting to brown on top. Remove to serve immediately.
Makes about 6-8 cups