Below is the recipe for the dish that was served alongside the Pan-Roasted Venison posted earlier (serves 4):
6 medium Idaho potatoes, scrubbed
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 cups whole milk or heavy cream, heated
1/2 cup prepared horseradish, drained
Salt and freshly ground black pepper
1/2 cup sour cream or creme fraiche
1/4 cup chopped fresh chives
1. Preheat the oven to 375 degrees F.
2. Place the potatoes on a baking sheet and bake until soft when pierced with a knife, 55 to 65 minutes. Remove from the oven and let cool for 5 minutes.
3. Preheat the broiler.
4. Slice the potatoes in half lengthwise and carefully remove the flesh, leaving a thin layer of potato near the skin. Put the flesh in a bowl. Reserve 8 of the best skins and discard the others. Add the butter, hot milk/cream, and the horseradish to the flesh and mash until smooth, or run the potatoes through a food mill and then add the butter, milk/cream, and horseradish and stir until combined. Season with salt and pepper. Note: the potatoes should not be dry, but if they are, just add a little more hot milk/cream.
5. Fill each potato skin with the mashed potato mixture and return to the baking sheet.
6. Broil until golden brown, about 3 to 4 minutes. Top each potato half with a dollop of sour cream and some chopped chives.
Though I served this alongside venison, it's a perfect accompaniment to steak dishes as well.