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The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.
- 5 pounds Yukon Gold potatoes
- 3 tablespoons salt
- 1/2 pound (16 tablespoons) unsalted butter
- 1 1/2 cups light cream
- White pepper to taste
- 6 ounces prepared horseradish
Companion recipe: Roasted Turkey with Apple Cider Thyme Gravy
Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).
Drain the potatoes, put them in a 6-quart pot, and cover with water. Add 1 tablespoon salt. Bring to boil, reduce to a gentle boil and cook until fork-tender, 25-30 minutes. Pour off the water and let the potatoes cool.
(If they sit in water off the heat, they'll turn pasty.)
In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 minute; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 tablespoons salt and pepper to taste; whip until smooth and creamy, about 2 minutes, scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.
TO KEEP THE POTATOES WARM: Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a stainless-steel mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.
Serving size = 1/2 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
150 calories; 9g total fat; 26mg cholesterol; 777mg sodium; 16g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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