Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Whipping cream

  2. 1/2 cup 118ml Chicken stock

  3. 1/2 cup 118ml Coarsely-grated peeled fresh horseradish

  4. 2 3/4 lbs 1248g / 44oz Russet potatoes - peeled, and Cut into 1" pieces Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine cream, stock and horseradish in heavy large saucepan. Bring to boil; reduce heat to low and simmer until horseradish is tender, about 15 minutes. Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Return to same pot. Add horseradish mixture; mash until smooth. Season with salt and pepper. This recipe yields 6 servings as side-dish.


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