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How to make it

  • Scrub potatoes; cut in halves or quarters.
  • In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or until tender.
  • Drain and return to pan.
  • In medium saucepan, sauté onion in butter for 4-5 minutes or until tender.
  • Stir in 1 tablespoon of flour and salt. Add chicken broth.
  • Cook and stir until thickened and bubbly.
  • In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour.
  • Stir into broth mixture. Cook and stir until heated through.
  • Pour sauce over potatoes; toss lightly to coat.
  • Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.

Reviews & Comments 1

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  • michellem 11 years ago
    Hey being from the great state of Idaho I love potatoes..thanks for the looks good!
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