Red Potato Horseradish Cake from 2013 Obama Inaugural Lunch

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

• Ready In: 50 mins
• Serves: 10
• Yields: 10 Cakes

Ingredients

• 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

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.