INGREDIENTS
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3 to 4 lb. unpeeled, red potatoes, quartered
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1/3 to 1/2 cup sour cream (adjust as necessary)
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3 oz. Romano cheese
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1 to 2 teaspoons fresh, minced garlic
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2 teaspoons horseradish
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1 Tablespoon dried parsley leaves
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1 teaspoon onion powder
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1 stick of butter, cooked in a skillet until golden brown
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coarse sea salt
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freshly ground black pepper