Horseradish Potato Puree (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
6 large yukon gold potatoes |
3 to 4 cloves garlic, smashed |
2 bay leaves |
kosher salt and freshly ground black pepper |
2 to 3 cups heavy cream |
2 to 3 cups whole milk |
4 tablespoons prepared horseradish |
2 tablespoons chopped chives |
Directions:
1. Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. 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. Transfer to a serving bowl and serve immediately.
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