Red Potato Horseradish Cake
Ingredients
| 12 oz red potato, medium sized, cut into 1 inch dice | ||
| 1 tbs prepared horseradish | ||
| 1/2 tbs Dijon mustard, whole grain | ||
| 3 tbs butter | ||
| 1/2 cup heavy cream | ||
| 2 tbs kosher salt | ||
| 1 tsp white pepper | ||
| 1/4 cup chives | ||
| 1/2 gallon water | ||
| 1/2 gallon water |
This was served at the 2013 Inauguration Luncheon.
- Place potatoes in a large sauce pan along with enough cold water to cover along with 1 tbs of salt. Bring to a boil.
- Allow to simmer for about 10-15 minutes until tender. Drain water and allow potatoes to sit in a strainer for 5 minutes to allow all water to drain.
- Place potatoes, Dijon, horseradish, 2 tbs butter, heavy cream, salt, pepper and chives back into the same pot you used to boil the potatoes.
- With a large kitchen spoon, stir and smash potatoes until mixed but still chunky. Adjust seasonings with salt and pepper.
- Using an ice cream scoop, portion a 3 oz scoop onto a greased baking sheet.
- Form potatoes into a cake shape and top with the remaining 1 tbs of butter dividing equally among the 10 cakes.
- Place potatoes under the broiler for 4-5 minutes or until golden brown.
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