- 2 pounds potatoes, washed and halved
- 1 bay leaf
- 1 tablespoon freshly grated horseradish (or prepared)
- 1 cup sour cream
- 1/4 cup chives, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
Preheat oven to 400 degrees F.
Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.