Beet 'n' Smashed Potatoes


Serves: 4
Total Calories: 1,715

Ingredients

1 pound russet potato, unpeeled, washed, and cut into chunks
1 (15-ounce) can sliced pickled beet, drained and quartered
1 tablespoon prepared horseradish
1/4 cup sour cream
salt and ground black pepper to taste

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 1,715
Calories from Fat: 23

This Beet 'n' Smashed Potatoes recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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