Recipe by Redneck Epicurean
Dad plants potatoes every year and I love those little taters. They're somewhat different from the ones I buy in the store. He loves them scrubbed and stewed. I like them any way you fix them. This one is from Tyler's Ultimate on the food network. It's a great way for me to use those little potatoes in the summer and even in the winter when I use regular potatoes. My mom makes something similar, but I like this recipe too. It's different than regular mashed potatoes. Sometimes, a little strange is great.
Top Review by KeyWee
This recipe is just like our Amy ~ fun, wonderful and deliciously different! I made the recipe exactly as posted, except I had to use horseradish sauce (couldn't find fresh grated in this one-horse-radish-town). So next time I would use a bit more of the sauce because it added a great flavor to the potatoes ~ I used red ones, partially peeled. Before baking, I just put a dab of olive oil in a stoneware pie plate ~ worked great. Actually, I could have eaten this entire recipe myself. Isn't it great that Amy continues to add spice and enjoyment to our lives?!
- 907.18 g potatoes, washed and halved
- 1 bay leaf
- 14.79 ml freshly grated horseradish (or prepared)
- 236.59 ml sour cream
- 59.14 ml chives, chopped
- kosher salt & freshly ground black pepper
- 14.79 ml olive oil
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Wash and boil potatoes in salty water with bay leaf until fork tender.
- Drain potatoes and mash along with horseradish, sour cream, and chives.
- Season with salt and pepper.
- Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy.
- To serve, invert onto a plate and cut into pieces.