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Title: Horseradish Potatoes - Gourmet 10/96
Categories: Side Spice
Yield: 4 Servings
| 1 1/2 | lb | Tiny red potatoes; unpeeled |
| 1/3 | c | Heavy cream; heated |
| 1/2 | ts | Coarse salt |
| 1/4 | ts | Coarsely ground black pepper |
| 1/2 | c | Horseradish; freshly grated |
: Place the potatoes in water and cover and boil until tender. Drain.
: Put [the potatoes] into the bowl of an electric mixer fitted with the paddle attachment. On low speed break up the potatoes and slowly pour in the cream. Add the salt, pepper, and horseradish. Continue mixing until everything is incorporated but the mixture is still chunky. More cream may be needed if not served immediately. Serves 4.
_Mark Peel & Nancy Silverton at Home_, Mark Peel & Nancy Silverton. Warner Books, 1994. Reprinted in Gourmet Magazine, October, 1996. Typos by Jeff Pruett.
From: Jeff Pruett Date: 28 Jan 97 National Cooking Echo Ä
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