1. Place potatoes in a pot of boiling salted water. Cook until soft and tender. Place in a colander and allow to drain.
2. While still hot, place the potatoes, sour cream, horseradish and shallots in the stainless steel bowl of an electric mixer fitted with a paddle attachment. Season with salt and pepper.
3. Mix on medium speed until the potatoes mixture is thoroughly combined. Work the mixture as little as possible to avoid making the potatoes gummy. Transfer to a covered storage container, label, date and refrigerate until needed.
4. Reheat individual portions in the oven, steamer or microwave as needed.
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