Recipe by carrie sheridan
The official recipe for the second course side dish for the luncheon following the second Obama Inauguration
- 12 ounces red potatoes, medium sized, cut into 1-inch dice with skin on
- 1 tablespoon prepared horseradish
- 1⁄2 tablespoon whole grain Dijon mustard
- 3 tablespoons butter
- 1⁄2 cup heavy cream
- 2 tablespoons kosher salt
- 1 teaspoon white pepper
- 1⁄4 cup chives
- 1⁄2 gallon water
- 1 cup micro greens, available in specialty markets
- 2 -4 tablespoons olive oil
Directions See How It's Made
- 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.
- 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.
- 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.
- With a large kitchen spoon, stir and smash potatoes until mashed but still chunky, Adjust seasoning of salt and pepper to taste.
- 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.
- Place potatoes under the broiler (or in a toaster oven on broil) for 4-5 minutes until golden brown.