Horseradish Potato Soufflé Recipes

CRISPY POTATO HORSERADISH CAKES

Crispy Potato Horseradish Cakes image

Provided by Michael Symon : Food Network

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 onion, grated
3 baking potatoes, like russets peeled and grated
2 tablespoons all-purpose flour, plus more, as needed
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoon olive oil
2 tablespoon unsalted butter
1 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

WHIPPED POTATOES WITH HORSERADISH

Whipped Potatoes with Horseradish image

For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.

Provided by Molly Stevens

Categories Milk/Cream Potato Side Thanksgiving Vegetarian Low Sodium Horseradish Potluck Boil Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1" cubes, room temperature
2 1/2 pounds russet potatoes, peeled, cut into 2" pieces
Kosher salt
4 ounces cream cheese, cut into 1" cubes, room temperature
2 tablespoons prepared horseradish
2/3 cup whole milk, warmed
Freshly ground black pepper
1 bunch scallions, white and pale-green parts only, minced (about 2/3 cup loosely packed)
Hungarian sweet paprika

Steps:

Brush an 8x8x2" or other 6-cup baking dish with 1 tablespoon melted butter. Place potatoes in a large pot and add cold water to cover by 1". Add a large pinch of salt; bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. Then, using a potato masher, mash coarsely. Using a hand mixer, beat 1/2 cup butter into potatoes, a few pieces at a time, until blended. Beat in cream cheese, adding a few pieces at a time, then horseradish. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper.
Stir in scallions. Scrape potatoes into prepared dish.3 Use a spatula to create peaks across the surface. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika. DO AHEAD: Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
Preheat oven to 350°F. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).

HORSERADISH POTATO SALAD

Horseradish Potato Salad image

A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.

Provided by jandeli

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

2 pounds red potatoes, scrubbed and cubed
¾ cup sour cream
½ cup mayonnaise
½ small red onion, chopped
1 rib celery, finely chopped
3 tablespoons white vinegar
2 tablespoons prepared horseradish
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 hard-cooked eggs, chopped
4 slices cooked bacon, crumbled

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g

MASHED POTATOES WITH HORSERADISH

Mashed Potatoes with Horseradish image

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

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.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

DOUBLE BAKED HORSERADISH POTATOES

Double Baked Horseradish Potatoes image

Provided by Bobby Flay

Categories side-dish

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 extra large russet potatoes, baked, flesh removed and skins reserved
1/4 cup creme fraiche
1 stick unsalted butter, at room temperature
2 tablespoons prepared horseradish, drained
1/4 cup finely sliced scallion
Salt and pepper

Steps:

Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.

EASY HORSERADISH WHIPPED POTATOES

Easy Horseradish Whipped Potatoes image

Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Number Of Ingredients 7

Ingredients

4 1/2 pounds russet potatoes (about 7), peeled and cut into 1-inch pieces
Coarse salt and ground pepper
1 cup heavy cream
1 cup whole milk
1/2 cup (1 stick) unsalted butter
1/4 to 1/3 cup prepared horseradish
1/2 cup sour cream

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.

Nutrition Facts : Calories 458 g, Fat 26 g, Fiber 3 g, Protein 7 g

YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN

Yukon Gold Potato Gratin with Horseradish & Parmesan image

Provided by Shawn McClain

Categories Milk/Cream Garlic Potato Side Bake Vegetarian Casserole/Gratin Horseradish Parmesan Winter Thyme Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 (side-dish) servings

Number Of Ingredients 9

Ingredients

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Steps:

Place rack in middle position and preheat oven to 400°F.
Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

HORSERADISH POTATO GRATIN

Horseradish Potato Gratin image

Adapted from Real Simple magazine. If you choose to use Russet potatoes (which the recipe originally called for), they will need to be peeled. I usually decrease the amount a little and bake this in a pie plate. Since it ends up being stacked 2 partial rows high, I can skip the first 25 minute bake and just bake uncovered for 1 hour and about 15 minutes. The deeper the potatoes are stacked, the longer it will take to bake. Also, I tend to substitute half & half for heavy cream and that works just fine in this recipe.

Provided by Eat Your Vegetables

Categories Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups heavy cream
1/4 cup prepared horseradish
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
3 lbs red potatoes, thinly sliced

Steps:

Heat oven to 375.
Coat a shallow 3 qt baking dish with cooking spray or butter.
In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 t salt, and 3/4 t pepper.
Layer the potatoes in the baking dish in a circular, overlapping fashion. Pour the sauce over all, press gently to submerge the potatoes.
Cover with foil and bake for 25 minutes. Uncover and bake for approximately 1 hour, until the top potatoes are crispy and the lower ones are soft.

Nutrition Facts : Calories 579.9, Fat 44.5, SaturatedFat 27.5, Cholesterol 163, Sodium 526.4, Carbohydrate 40.8, Fiber 4.3, Sugar 3.2, Protein 6.9

HORSERADISH POTATO SOUFFLé

Horseradish Potato Soufflé image

Posted on the Napa Valley Wine site as a suggested side dish for Whole Roasted Beef Sirloin. Have not tried this recipe, putting here for safekeeping. I also question the 8 servings.

Provided by Denise

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces yukon gold potatoes
2 1/2 ounces heavy whipping cream
2 ounces whole butter
4 ounces fresh prepared horseradish
2 ounces shredded asiago cheese
2 whole eggs
1 cup panko breadcrumbs (Japanese breadcrumbs)
cooking spray
salt and pepper, to taste

Steps:

Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350ºF oven for 25 minutes, or until a toothpick comes out clean. When soufflés are done, invert onto a clean cutting board and serve.

Nutrition Facts : Calories 190.8, Fat 11.1, SaturatedFat 6.2, Cholesterol 80.2, Sodium 206.8, Carbohydrate 18.8, Fiber 1.7, Sugar 2.4, Protein 4.5

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