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Mashed Potatoes With Horseradish Cream

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Ingredients
  Yukon gold potatoes, 6 Pound, peeled and cut into 2-inch chunks
  Garlic 6 Clove (30 gm), peeled
  Unsalted butter 1⁄4 Tablespoon, softened
  Salt To Taste
  Creme fraiche 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 1⁄2 Tablespoon
  Freshly ground white pepper To Taste
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Horseradish

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