• 2½ pounds yukon gold, fingerling, or yellow fingerling potatoes, peeled and roughly chopped
  • 1/3 cup unsalted butter

  • 3 tablespoons prepared horseradish

  • 1 cup sour cream

  • 3 tablespoons sliced fresh chives

  • 8 ounces smoked salmon, thinly sliced

  • salt to taste


In a large saucepan, place the potatoes and cover with cold water. Cover the pan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until a paring knife penetrates the potatoes easily; drain the potatoes in a colander. Mash the potatoes by working them through a food mill or by beating with a mixer. Transfer to a mixing bowl.

In a saucepan, melt the butter and, off the heat, whisk in the horseradish and sour cream. Fold into the potatoes with the chives and salmon; season with salt.