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Horseradish Potato Purée Picholine
Show: Dec 18th
2 1/2 lbs medium yellow fleshed potatoes
In a saucepan combine potatoes with enough salted cold water to cover by 2 inches and simmer, covered, 25 to 30 minutes, or until tender but not falling apart. Working quickly, drain potatoes and peel. While they are still warm force through a ricer or food mill fitted with a fine disk into a bowl.
With a wooden spoon beat in oil, butter, horseradish, Parmesan, and salt and pepper to taste.
(Recipe adapted from Gourmet Magazine, Feb./96)