Red Potato Horseradish Cake from 2013 Obama Inaugural Lunch |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The official recipe for the second course side dish for the luncheon following the second Obama Inauguration 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.
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