Kartoffelpuree Meerrettich Mashed Potatoes With Horseradish Cre Recipes

KARTOFFELPUREE MEERRETTICH (MASHED POTATOES WITH HORSERADISH CRE

Steps:

• Peel and quarter potatoes.
• Cook in boiling salted water in medium-size saucepan until tender; drain.
• Mash, adding 1 tablespoon butter and the pepper.
• Add sour cream, horseradish, and minced parsley.
• Whip as for mashed potatoes.
• Place in serving bowl; top with 1 tablespoon melted butter and serve.

KARTOFFELPUREE MEERRETTICH

Steps:

• 1. Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender; drain.
• 2. Mash, adding 1 tablespoon butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes.
• 3. Place in serving bowl; top with 1 tablespoon melted butter and serve.

HORSERADISH MASHED POTATOES

Steps:

• Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
• Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

HORSERADISH MASHED POTATOES

Steps:

• Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place in large microwave-safe bowl. Add 3 tablespoons oil. Mash until potatoes are smooth, adding remaining 1 tablespoon oil, if desired, and reserved cooking liquid by 1/4 cupfuls to moisten to desired consistency. Mix in horseradish. Season to taste with salt and pepper. DO AHEAD: Potatoes can be made up to 2 hours ahead. Let stand at room temperature. Rewarm potatoes in microwave before continuing.
• Transfer potatoes to bowl and serve.