Bacon-Horseradish Potatoes

Serve with Sliced Steak with Herbs, Creamed Spinach Stuffed Tomatoes and Chocolate River over Drunken Berries.


  • 2 large or 3 medium Idaho potatoes
  • Salt
  • A drizzle of extra virgin olive oil (EVOO)
  • 2 slices smoky bacon, finely chopped
  • 1/3 cup sour cream
  • 1 rounded tablespoon prepared horseradish
  • Freshly ground black pepper


Peel the potatoes and cut them into chunks. Cover the potatoes with water and bring to a boil; salt the water and boil for 12-15 minutes, until tender. Drain the potatoes and return them to the hot pot.

While the potatoes cook, heat a small skillet with a drizzle of EVOO over medium-high heat. Brown the bacon, then drain and reserve.

Mash the potatoes with bacon, sour cream, horseradish and pepper.

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