- 6-7 Yukon Gold Potatoes medium sized - scrubbed and quartered
- 1/4 cup sour cream
- 1/4 cup mascarpone cheese
- 2/3 cup milk
- 2 tbsp butter
- salt to taste
- pepper to taste
- 3 tsp grated horseradish
- 2 scallions washed and sliced thinly
Quarter the potatoes and cover in the pot with cold water. Bring to a boil and cook for 15 minutes
Rice the potatoes and add the mascarpone and sour cream. Rice again. Add the butter and 1/3 of a cup of milk little by little until it starts to smooth out.
Add the horseradish, one teaspoon at a time.
Once it's fully incorporated, whip the potatoes with the remaining milk.
Top with scallions and serve.
Calories: 158kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 57mg | Potassium: 572mg | Fiber: 3g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 4mg