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Recipe courtesy of Tyler Florence
Horseradish Potato Puree
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 526
- Total Fat
- 30 g
- Saturated Fat
- 19 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 110 mg
- Sodium
- 1019 mg
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 526
- Total Fat
- 30 g
- Saturated Fat
- 19 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 110 mg
- Sodium
- 1019 mg
Ingredients
Directions
- Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.
