Post by marlaoh on Nov 14, 2002 7:17:16 GMT -6
Chive and Horseradish Smashed Potatoes
Presented by Marguerite Henderson
3 lbs. white new potatoes
1 stick (4 oz.) butter
1 T. prepared horseradish
2 tsps. salt
1/2 tsp. white pepper
1 cup sour cream
1 -1 1/2 cups half and half
1/4 cup chopped fresh chives
Method:
Bring potatoes to a boiling point in enough water to cover. Lower heat to a simmer and cook until tender, about 15-20 minutes.
Drain.
In a bowl, place the potatoes, butter, horseradish, salt and pepper. With a potato masher, mash until softened and butter is incorporated. Stir in the sour cream, half and half and chives. Taste for seasoning. Place in prepared baking dish and heat at 350 degrees for 15 minutes just before serving. Can be make a day ahead (you might have to heat a little longer if the potatoes are cold). Serves 8-10.
Presented by Marguerite Henderson
3 lbs. white new potatoes
1 stick (4 oz.) butter
1 T. prepared horseradish
2 tsps. salt
1/2 tsp. white pepper
1 cup sour cream
1 -1 1/2 cups half and half
1/4 cup chopped fresh chives
Method:
Bring potatoes to a boiling point in enough water to cover. Lower heat to a simmer and cook until tender, about 15-20 minutes.
Drain.
In a bowl, place the potatoes, butter, horseradish, salt and pepper. With a potato masher, mash until softened and butter is incorporated. Stir in the sour cream, half and half and chives. Taste for seasoning. Place in prepared baking dish and heat at 350 degrees for 15 minutes just before serving. Can be make a day ahead (you might have to heat a little longer if the potatoes are cold). Serves 8-10.