Horseradish and Sour Cream Mashed Potatoes

• 4 pounds golden creamer potatoes
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 2 cups sour cream
• 1 stick unsalted butter
• 3 tablespoons horseradish, or 1 cup coarsely grated fresh horseradish
• 2 tablespoons cooking water
• Chopped fresh chives, for garnish

1. Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
3. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water.
4. Smash potatoes in a large mixing bowl.
5. Add the sour cream, butter, horseradish and season well with salt and pepper.
6. Garnish with chopped fresh chives.

golden creamer potatoes, bay leaves, kosher salt, sour cream, butter, horseradish, cooking water, fresh chives

Taken from www.foodnetwork.com/recipes/tyler-florence/horseradish-and-sour-cream-mashed-potatoes-recipe2.html (may not work)