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GERMAN MASHED POTATOES WITH
HORSERADISH CREAM
 
4 to 6 potatoes
Boiling water
1/2 tsp. salt
2 tbsp. butter
Pepper
1/2 c. sour cream
1 tbsp. horseradish
2 tsp. minced parsley

Peel and quarter potatoes. Cook in boiling, salted water in medium-size saucepan until tender; drain. Mash, adding 1 tablespoon butter and pepper to taste. Add sour cream, horseradish and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 tablespoon melted butter. Makes 3 to 4 servings.
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