Red Potato Horseradish Cake from 2013 Obama Inaugural Lunch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 10
YIELD: 10 Cakes
UNITS: US

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
  • 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
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DIRECTIONS

  • 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.
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