Rated 5.0 stars by 1 users
Side Dish
American
6 - 8 servings
35 minutes
40 minutes
2 pounds Baby Dutch Yellow® Potatoes (DYP's), washed (skins left on)
1/2 teaspoon Melissa's Spice 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
Melissa's Spice Grinders, Rainbow Peppercorn to taste
Melissa's Spice 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 high 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.
