Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Idaho potatoes; peeled, quartered |
| 4 ounces | Light cream |
| 4 ounces | Butter |
| 4 tablespoons | Bottled horseradish |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
Bring salted water to boil. Add potatoes and cook until fork tender. Remove from water and mash well. Add heated cream and cold butter, mix and fold well. Add horseradish, salt and pepper to taste. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9371) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Stephen Kalt
Converted by MM_Buster v2.0l.