February 24, 2012


Judith Reed
6 medium Idaho potatoes
1 stick butter
3/4 cup cream or whole milk
1/2 cup sour cream
4 toes of garlic (using garlic press)
2 tablespoons horseradish
3 tablespoons capers
2 tablespoons whole peppercorns
salt to taste
Peel and boil potatoes in water with 1 tablespoon of olive oil and pinch of salt until done. Strain and put in large bowl. Melt stick of butter on low heat adding peppercorns and pressed garlic toes saute for 5-10 minutes until garlic is light brown and peppercorns are soft. Add milk to potatoes and mash adding butter mixture alternately. Mix in horseradish sour cream and capers salt to taste. The burst of flavors of the capers and peppercorns will delight as well as the underlying garlic and horseradish combination. Garnish with more butter or a dab of sour cream. Serves 4-5
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