[horseradish smashed potatoes]

serves 2
adapted from Rachael Ray

1 pound small red potatoes, cut into quarters
coarse salt
coarse black pepper
1 tbsp unsalted butter
1/8-1/6 cup sour cream
1/2 rounded tablespoon prepared horseradish
1/8-1/4 cup milk, depending on how you like it

Place potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

Drain the potatoes and return them to the hot pot on the warm (but turned off) stovetop to dry them out. Add the butter, sour cream, horseradish and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste.

Serve as a side dish with sweet sausages braised in onions