Recipe courtesy of Juan-Carlos Cruz
20 min
5 min
4 servings

Nutrition Info



Place the potatoes in a 5-quart saucepan and cover with water. Add a large pinch of kosher salt, about 1/2 teaspoon. Bring to boil over high heat, then simmer until potatoes are tender to the tip of a knife. Drain and potatoes and place into a bowl. Add the buttermilk and cream cheese and mash until smooth. Fold in the chives and the horseradish.


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