Reviewed: Nov. 17, 2005

This was great with our roast meat. The men especially loved it.

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NadyaNaz

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Reviewed: Aug. 17, 2005

so creamy and good!

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autumn evans

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Reviewed: Aug. 7, 2005

I was really skeptical because I consider myself a mashed potato expert--and I have never made them without cream or milk. I must say, these are delicious! Although I did use only 3 potatoes and the full amount of everything else, I was really impressed. Next time, however, I will add some cream to the mix. I am a glutton for butter and cream. And potatoes. And horseradish.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 29, 2005

This was okay if you like horseradish. It's a nice change from plain mashed potatoes.

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CYNDI9

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Reviewed: May 16, 2005

Tasted great. Would go great with prime rib.

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A_STEITZ

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Reviewed: Jan. 3, 2005

The horseradish added just enough "pick me up" to make the potatos more interesting. Very enjoyable!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jul. 17, 2004

Made these with instant mashed potatoes and heavy whipping cream; left out the parsley. My husband loved the delicate flavor. Quite surprising. Will make these many more times.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 22, 2004

This one is so good. Quick and easy to make. Great taste. Thanks for posting this recipe.

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VIBHER

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

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Reviewed: Nov. 29, 2003

Excellent potatoes and a big hit @ Thanksgiving dinner.

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JAMIEQ

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 9, 2003

I was actually sort of disappionted with this recipe. I think less sour cream, more horseradish and amybe some raosted garlic would do wonders for it. I just thought it tasted like sour cream and it was way too heavy.

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HannahPhi

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Reviewed: Jan. 20, 2003

I was pretty happy with this recipe as it was easy, and really did spice up the potatoes.

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GENTJMS

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Reviewed: Dec. 3, 2001

I used red potatoes with the skins and this worked out well. Instead of sour cream I used some 1/2 and 1/2 cream and put all the butter in the mixture. The parsley gives it some nice color and flavor.

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