By Sandy Leibowitz
For as long as I can remember, my mom always prepared the most delicious potatoes. She took red bliss potatoes, boiled them, and while they were steaming hot, she would douse them with a mixture of vinegar, fresh parsley and minced garlic. Only four ingredients, but those potatoes were to die for. Inevitably, she would serve them with her chicken cutlet (otherwise known to us as ‘milanesa’ in Spanish, or ‘schnitzel’ in German and Yiddish).
Taking inspiration from my mom’s simple potatoes, I wanted to create a potato side dish that was super creamy yet still non-dairy using almond milk, margarine and good old prepared horseradish. The horseradish adds a nice element of heat without being overpowering, and its vinegary brine adds that wonderful zing that brings me back to mom’s house. Topped with fresh parsley, it is so good that it can hold its own with your other Thanksgiving side dishes.