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Yield: Yields 14 cups
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| The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy. |
RECIPE INGREDIENTS
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DIRECTIONS
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).
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Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 tablespoon salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool.
(If they sit in water off the heat, they'll turn pasty.)
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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 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.
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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.
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Serving size = 1/2 cup
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yields 14 cups
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| Calories: | 150 |
Fat. Total: | 9g |
Carbohydrates, Total: | 16g |
| Cholesterol: | 26mg |
Sodium: | 777mg |
Protein: | 2g |
| Fiber: | 2g |
% Cal. from Fat: | 54% |
Fat, Saturated: | 0g |
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