1
Place potatoes in a pot and cover with water until it's about 2 inches above the potatoes.
2
Add 1 tsp of salt and stir.
3
Bring the pot to a boil and continue to cook until the potatoes are tender.
4
Once cooked, drain the potatoes in a colander and let them dry for about 10 minutes.
5
After drying, put the potatoes in a large bowl and crush them with a sturdy whisk. Don't overbeat them - you want them crushed, not mashed. Add some of the cream while doing this to help break the potatoes down.
6
Fold in the horseradish sauce, remaining cream, butter, lemon juice, lemon zest, parsley, sour cream, another tsp of salt, and ground black pepper. Be careful not to over whip - you're aiming for a chunky, creamy texture rather than a smooth one.
7
Once everything is combined, let the mixture cool. Your Horseradish Crushed Red Potatoes are now ready to serve!