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Mashed Baby Dutch Yellow Potatoes with Fresh Horseradish
By Melissa's Corporate Chefs


2 pounds Baby Dutch Yellow┬« Potatoes (DYP's) washed (skins left on) 
1/2 teaspoon Organic Grinders Garden Herb with Sea Salt 
3/4 cup Half and Half 
1/4 cup Unsalted Butter 
1/4 pound Horseradish Root peeled and cut into 3 inch pieces 
Organic Grinders Rainbow Peppercorn to taste 
Organic Grinders Garden Herb with Sea Salt 


In a large pot, combine 2 quarts cold water and the coarse sea salt. 

Bring to a boil over hight heat. Add DYP's and horseradish. 

Bring back to a boil; lower the heat to maintain a simmer and cook until fork tender, about 20 minutes. 

Drain the potatoes and horseradish and return to the pot. 

Put the half and half and butter in a saucepan, and heat over medium-high heat until the butter melts and the half and half is hot. 

Do not boil. Remove pan from the heat and pour over the potatoes and horseradish. 

Mash the potatoes and horseradish through food mill, ricer, or by hand into a pot. 

Season with salt and pepper to taste. Warm over low heat. Serve immediately.