Recipe courtesy of Peter George, Executive Chef, 360 on the Tower Restaurant, CN Tower.
Three Potato Mash
Rub the bison steaks with grated long pepper, crushed garlic and thyme branches.
Allow the mixture to soak in for one hour.
Just before grilling season with sea salt.
Cook the meat to no more than medium rare.
Place the cubed potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook, covered, until the potatoes are tender.
Drain the water and return the potatoes to the heat to allow the excess water to evaporate. Remove from heat.
Grate a good portion of fresh horseradish.
Mash the dried potatoes with a potato masher adding the cold butter a little at a time until it is all mixed in.
Add the sour cream and the grated horseradish.
Stir together. Season with salt and pepper.