5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
1/2 cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley
Procedures : Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately