Buttermilk Mashed Potatoes with Horseradish

INGREDIENTS

INSTRUCTIONS

Scrub the potatoes and leave them wet. Prick each potato once with a
fork and wrap it in a sheet of microwave-safe paper towel, tucking in
the ends. Arrange the potatoes in the microwave, end to end and 1
inch apart with the tucked-in ends down, microwave them at high power
(100%) for 8 to 10 minutes, or until they yield to gentle pressure,
and let them stand, wrapped, for 5 minutes.
In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk,
the butter, the horseradish, and salt and pepper to taste and
microwave the mixture, covered, at high power for 2 minutes. Peel the
potatoes, while they are still hot force them through a ricer or the
medium disk of a food mill into the buttermilk mixture, and combine
the mixture well, adding some of the remaining buttermilk if
necessary to reach the desired consistency.
Serves 2.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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