Horseradish Potato Puree

Name: Horseradish Potato Puree
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps chopped chives; 3 cloves garlic, smashed; 473 milliliters heavy cream; 4 Tbsps prepared horseradish; 8 servings Kosher salt and freshly ground black pepper; 473 milliliters whole milk; 6 larges Yukon gold potatoes

Need a gluten free and vegetarian side dish? Horseradish Potato Puree could be a great recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 322 calories, 7g of protein, and 24g of fat. If you have horseradish, kosher salt and pepper, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Watch how to make this recipe.

Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly.

Ingredients you will need

Potato

Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper