Ingredients
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3 lbs russet potatoes
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3/4 cup half & half
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3 tbsp unsalted butter, sliced and divided
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1 cup reduced-fat sour cream
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3 tbsp prepared horseradish
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2 tsp Worcestershire sauce
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1/4 cup chopped chives
Steps
1
Peel and cut the potatoes into 2-inch chunks. Add potatoes and salt to a large pot of cold water and heat to a boil on medium-high. Reduce heat and simmer 15 min., until fork-tender.
2
Drain potatoes well and return to pot. In a microwave-safe bowl, heat half & half and 2 tbsp butter 30 sec.–1 min., until very warm. To pot with potatoes, add half & half mixture, sour cream, horseradish, and Worcestershire sauce.
3
With a potato masher, mash potatoes until smooth and creamy. Heat on low until potatoes are heated thoroughly, stirring constantly. Remove from heat. Top with remaining 1 tbsp butter to melt and garnish with the chives to serve.
