This is just wonderful with meatloaf, pork tenderloin, steak, chicken, or by itself! When I have been feeling in a funk I have simply made a bowl for myself in the middle of the afternoon! HA!
You will need:
Instant mashed potato flakes (I like Idaho Spuds Classic Mashed Potato Flakes)
1/2 cup horseradish
1/2 stick of butter
1/2 cup sour cream
Preheat oven to 350°.
Prepare instant potatoes according to package directions for 10, and add an extra 1/2 cup of flakes to what the directions call for.
(This is because they will become too loose when you add other ingredients.)
When potatoes are cooked, add horseradish, sour cream and butter.
Spoon into casserole dish or individual ramekins.
Bake for 15 minutes.
Serves 8 to 10.
Author’s Notes: I use potato flakes rather that real potatoes because it saves lots of time and labor. The flakes are made from real potatoes that are peeled, prepared, and then dehydrated. The only preservative is sodium bisulfate, which is considered more sulfur than sodium and is not a salt. It is a combination of sodium, hydrogen, sulfur and oxygen. It meets the FDA’s definition of a natural product. It is used in almost all dried foods such as dried fruits, trail mixes and so on. When you add water and/or milk back to the flakes you rehydrate them back to their original state. All of this is to explain that using flakes is the perfect time saver. Enjoy!