in Recipes

Potato-horseradish puree

updated

Spread the love

Ingredients for 2 servings:

  • 500 g floury potatoes
  • ½ bunch chives
  • 150 ml milk
  • 1 tbsp butter
  • 2 tbsp horseradish, (cream, ad jar)
  • some salt
  • some nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into large pieces. Place the potatoes in a pot of salted water, cover, and bring to a boil, then simmer for 20 minutes. Cut the chives into small rings. Combine the milk and butter in a pot and heat gently. Drain the potatoes, let them steam briefly, and mash them finely with a potato masher. Stir in the milk-butter mixture, chives, and 1 to 2 tablespoons of creamed horseradish. Season with salt and freshly grated nutmeg.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pesto baguette

Pumpkin and spinach stew