Salt-Baked Yukon Golds With Three Seasoned Butters

Recipe from Michael Muba from "Michael Mina's Luxurious Christmas Weekend" December 2005 issue. These are awesome with one kind of butter can you imagine three? These butters are also terrific served with fish, chicken or fish. Also, the can be made ahead of time up to 3 days in advance. These are baked in a bed of salt so they'll cook more evenly and come out moist & tender. They are served with three flavored butters scallion, mustard & horseradish -as a homey version of the exquisite tasting trios he prepare at his Eponymous Restaurant. These are so pretty and easy and delish! F&W Magazine.

• Ready In: 2 hrs 15 mins
• Serves: 10

Ingredients

• POTATOES

• 4 1⁄2 lbs kosher salt
• 10  large yukon gold potatoes, scrubbed (about 4 1/2 pounds)
• 6  scallions, white and light green parts thinly sliced, dark green parts cut into 1-inch lengths
• 1 1⁄2 cups unsalted butter, softened (3/4 lb)
•  table  salt & freshly ground black pepper
• 2  tablespoons grainy mustard
• 1 1⁄2 teaspoons Dijon mustard
• 1 1⁄2 tablespoons  drained  prepared horseradish
• 1  tablespoon fresh lemon juice (Please not the bottled stuff!)

Directions

1. Preheat the oven to 400°F
2. Spread a layer of kosher salt 1/2 inch thick in a large, deep roasting pan.
3. Nestle the potatoes in the salt and cover with the remaining salt.
4. Bake in the center of the oven for about 1 1/4 hours, or until the potatoes are tender.
5. SCALLION BUTTER:
6. Meanwhile, in a small saucepan of boiling water cook the dark green scallion until softened and bright green, about 20 seconds.
7. Drain and rinse the scallion greens in cold water, transfer to a mini food processor and finely chop.
8. Add 1 stick of the butter and pulse until combined.
9. Add the white and light green sliced scallion and a pinch each of table salt and pepper and pulse until incorporated.
10. Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
11. GRAINY-MUSTARD BUTTER:
12. Wipe out the food processor & dd another stick of butter, the grainy mustard, Dijon mustard and a pinch each of salt and pepper.
13. Pulse just until blended.
14. Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
15. HORSERADISH BUTTER:
16. Repeat with the remaining stick of butter, the horseradish, lemon juice and a pinch each of salt and pepper.
17. When the potatoes are done, carefully brush off the salt and transfer them to a platter.
18. Serve the potatoes with the flavored butters.