Horseradish Potato Puree Recipes

POTATO-AND-CHEESE PURéE

Steps:

• Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
• Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
• When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
• Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
• Transfer potato mixture to baking dish, smoothing top.
• Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.

MASHED POTATOES WITH HORSERADISH

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
• Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

DAUBE OF BEEF SHORT RIBS WITH HORSERADISH POTATO PUREE

Steps:

• In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
• Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Boil until reduced by one-fourth, 20 to 30 minutes. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat, and return the beef to the casserole.
• Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives and anchovies. Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.
• Horseradish Potato Puree: Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Peel the warm potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water.

EASY HORSERADISH WHIPPED POTATOES

Steps:

• In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return potatoes to pot. With a potato masher, mash until potatoes are fluffy and free of large lumps. (For a smoother texture, pass potatoes through a ricer or food mill into pot.)
• Meanwhile, in a small saucepan, heat cream, milk, and butter over medium-low until butter melts. Slowly pour cream mixture into potatoes, stirring until combined. Whisk in horseradish to taste and sour cream, and season with salt and pepper.

LEMON HORSERADISH NEW POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
• Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

HORSERADISH MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water and the 2 tablespoons salt. Bring to a boil, then reduce heat and simmer 45 minutes until potatoes are very soft.
• Meanwhile combine horseradish with 2 tablespoons olive oil.
• Rice potatoes or pass through a small sieve. Add cream or butter or olive oil and horseradish mixture; mix thoroughly. Season with salt and pepper.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

KARTOFFELPUREE MEERRETTICH (MASHED POTATOES WITH HORSERADISH CRE

Steps:

• Peel and quarter potatoes.
• Cook in boiling salted water in medium-size saucepan until tender; drain.
• Mash, adding 1 tablespoon butter and the pepper.
• Add sour cream, horseradish, and minced parsley.
• Whip as for mashed potatoes.
• Place in serving bowl; top with 1 tablespoon melted butter and serve.

MASHED POTATOES AND TURNIPS WITH HORSERADISH

Steps:

• Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
• While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
• Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.

TURNIP AND POTATO PUREE

Steps:

• Boil the potatoes and the turnips in separate saucepans until they are tender. Drain and puree with a potato masher or a food mill. Season to taste with salt and pepper.
• Place the butter in one of the saucepans and melt over low heat. Add the turnip-potato puree. Mix the butter in and correct the seasoning.