| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma4 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
New potatoes approximately 2 inches round |
| 4 |
tb |
Olive oil; (4 to 6) |
| 1 |
sm |
Bunc chives |
| 3 |
tb |
Horseradish; grated |
|
|
Salt/pepper |
|
|
Water & salt for cooking |
INSTRUCTIONS
Peel potatoes, place in pot and cover with water. Add 2 tablespoons salt.
Bring to a boil and simmer covered for approximately 20 - 25 minutes or
until tender when pricked. Blanch chives in boiling water for five seconds.
Refresh under cold running water, drain. Place chives, oil and horseradish
in food processor and puree. Drain potato of water. Mash potato with a hand
masher until almost smooth. Add puree, salt and pepper and mix until fully
incorporated. Serve with roasted meats - lamb or birds.
Copyright 1996 Charlie Palmer
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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