| 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 |
tb |
Unsalted butter |
| 2 |
tb |
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
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Converted by MM_Buster v2.0l.
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