INGREDIENTS
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4 lb. potatoes (peeled or unpeeled, any type)
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2 cups sour cream or whole milk Greek yogurt
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1 stick unsalted butter
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3 or 4 Tablespoons prepared horseradish (I like “extra hot.”)
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2 Tablespoons chicken stock or broth
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1 Tablespoon onion powder
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sea salt and freshly ground pepper, to taste