Serves: 4
Total Calories: 1,715
Boil the potatoes in a generous amount of water until tender. Add the beets to the undrained potatoes and warm through. Drain and add the horseradish, sour cream, salt, and pepper. Smash until well combined but not smooth. Adjust the seasoning.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Beet 'n' Smashed Potatoes recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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