Red Potato Horseradish Cake


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.




20 min


20 min


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