Red Potato Horseradish Cake from 2013 Obama Inaugural Lunch

Total Time
50mins
Prep 30 mins
Cook 20 mins

The official recipe for the second course side dish for the luncheon following the second Obama Inauguration

Ingredients Nutrition

  • 12 ounces red potatoes, medium sized, cut into 1-inch dice with skin on
  • 1 tablespoon prepared horseradish
  • 12 tablespoon whole grain Dijon mustard
  • 3 tablespoons butter
  • 12 cup heavy cream
  • 2 tablespoons kosher salt
  • 1 teaspoon white pepper
  • 14 cup chives
  • 12 gallon water
  • 1 cup micro greens, available in specialty markets
  • 2 -4 tablespoons olive oil

Directions

  1. In a large heavy-bottomed pot, place 1 Tb of salt and potatoes in 1/4 -1/2 gallon of water (or just enough to cover the potatoes. Bring to a boil over high heat.
  2. Allow to simmer for 10-15 minutes until tender. Drain water and allow potatoes to sit in a strainer for 5 minutes to allow all water to drain.
  3. Place potatoes, Dijon mustard, horseradish, 2 Tb of butter, heavy cream, remaining 1 Tb of salt, pepper and chives (or green part of scallions or leek) back into the same pot you used to boil the potatoes.
  4. With a large kitchen spoon, stir and smash potatoes until mashed but still chunky, Adjust seasoning of salt and pepper to taste.
  5. Using an ice cream scoop, portion a 3-ounce scoop onto a baking sheet oiled with olive oil. Form potatoes into a cake shape and top with remaining 1 Tb of butter, dividing equally among 10 potato cakes.
  6. Place potatoes under the broiler (or in a toaster oven on broil) for 4-5 minutes until golden brown.