1. Place potatoes in a pot of boiling water. Cook until soft and tender. Place in colander to drain.
2. While still hot, place the potatoes, sour cream, horseradish and shallots in a stainless steel electric mixing bowl fitted with a paddle attachment. Season with salt and pepper.
3. Mix on medium speed to combine, working it as little as possible to avoid making gummy.
4. Transfer to a storage container, cover, label, date and refrigerate until needed.
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