Mashed Potatoes With Horseradish Cream
|Yukon gold potatoes,||6 Pound, peeled and cut into 2-inch chunks|
|Garlic||6 Clove (30 gm), peeled|
|Unsalted butter||1⁄4 Tablespoon, softened|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 1⁄2 Tablespoon|
|Freshly ground white pepper||To Taste|
1. Put the potatoes and garlic in a pot, cover with cold water and bring to a boil. Cook over moderate heat until the potatoes are tender, about 20 minutes. Drain the potatoes and garlic and return them to the pot. Shake the pot over moderate heat to evaporate any water. Press the potatoes and garlic through a ricer into a large bowl and stir in 12 tablespoons of the butter. Season with salt.
2. Preheat the oven to 425° Transfer the potatoes to a 3-quart baking dish and use the back of a spoon to make indentations in the surface. Melt the remaining 2 tablespoons of butter and brush all over the surface of the potatoes.
3. Bake the potatoes for about 30 minutes, until golden on top.
4. Meanwhile, in a small saucepan, whisk the crème fraiche with the horseradish. Season with salt and white pepper and warm over moderately low heat. Transfer to a small serving bowl.
Serving size: Complete recipe
Calories 2136 Calories from Fat 191
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 8.1 mg2.7%
Sodium 463.8 mg19.3%
Total Carbohydrates 500 g166.5%
Dietary Fiber 57 g228.1%
Sugars 57.5 g
Protein 80 g159.3%
Vitamin A 1.9% Vitamin C 25.3%
Calcium 7.1% Iron 4.2%
*Based on a 2000 Calorie diet