Two Horseradish Mashed Potatoes (Ming Tsai) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
8 large russet potatoes, peeled and quartered |
cloves of 3 heads of garlic |
3 cups heavy cream, reduced by 50 |
4 ounces butter |
1/4 cup horseradish |
2 tablespoons wasabi paste |
salt and black pepper to taste |
Directions:
1. In a large stock pot place potatoes, garlic, cold water and salt. The water should taste salty and completely cover the potatoes. Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife. Do not over cook. Drain potatoes and garlic, place on a rack and in a 250 degree oven to dry them out a bit, about 15 minutes. Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches). On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, wasabi and season. Add the rest of the cream and check for flavor. Reserve warm.
|
|