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BROOKLYN HORSERADISH MASHERS




Source of Recipe


the web


List of Ingredients




1-1/4 pounds Washington Russet potatoes
1/2 cup shredded Parmesan cheese
4-1/2 teaspoons each prepared horseradish and dairy sour cream
1/2 cup heavy cream
Salt and freshly ground white pepper


Recipe



Peel and cut potatoes into 3-inch pieces. Place in medium saucepan and cover with cold water. Bring to boil, reduce heat and simmer with cover slightly tilted 15 to 20 minutes or until tender. Drain potatoes. Mash with potato masher or hand mixer on low speed to break into small pieces; add Parmesan cheese, horseradish and sour cream. Whip potato mixture until ingredients are mixed. Add cream and season to taste with salt and pepper. Makes 6 (1/2 cup each) servings.

Peel and cut potatoes into 3-inch pieces. Place in medium saucepan and cover with cold water. Bring to boil, reduce heat and simmer with cover slightly tilted 15 to 20 minutes or until tender. Drain potatoes. Mash with potato masher or hand mixer on low speed to break into small pieces; add Parmesan cheese, horseradish and sour cream. Whip potato mixture until ingredients are mixed. Add cream and season to taste with salt and pepper. Makes 6 (1/2 cup each) servings.




Suggestions: Note: Do not overwhip or starches in the potatoes will make them gummy or shiny.