Melissa's Corporate Chefs
Mashed Baby Dutch Yellow® Potatoes with Fresh Horseradish
Category
Side Dish
Servings
6 - 8 servings
Prep Time
35 minutes
Cook Time
40 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
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
Directions
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.
Filed in:
Baby Dutch Yellow® Potatoes,
DYP,
Herb with Sea Salt,
Horseradish Root,
Mashed Baby Dutch Yellow Potatoes with Fresh Horseradish,
Mashed Baby Dutch Yellow® Potatoes with Fresh Horseradish,
Melissa's Spice Grinders,
Rainbow Peppercorn,
Side Dish
