| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Red potatoes |
| 2 1/2 |
lb |
Idaho Potatoes |
| 1 1/4 |
c |
Butter |
| 1 1/4 |
c |
Creamy pureed horseradish |
| 1 1/2 |
c |
Heavy cream |
| 2 1/2 |
ts |
Kosher salt |
| 1 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
Wash potatoes well, leaving the skin on. Cut potatoes in half lengthwise.
Place in kettle and fill with water to cover Bring to a boil. Reduce heat
and simmer until potatoes are very tender. Drain all water add butter while
potatoes are hot. Begin to hand mash. Add horseradish, cream. salt and
pepper. Mash well until creamy but slightly lumpy.
Makes 6 to 8 servings or approximately 10-12 cups)
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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