| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | Russet, baking potatoes | |
| about 3/4 pound | ||
| each | ||
| 2/3 | c | Buttermilk, up to 3/4 |
| 1 | T | Unsalted butter |
| 2 | T | Bottled horseradish |
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.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1899
Calories From Fat: 148
Total Fat: 17g
Cholesterol: 37.1mg
Sodium: 389mg
Potassium: 3947.2mg
Carbohydrates: 377.9g
Fiber: 23.2g
Sugar: 17.5g
Protein: 53.9g