Recipe: Emeril's Horseradishy Potatoes

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Categories: Side dishes, Potatos, Emeril

Yield: 2 Servings

1/2 lb Red potatoes, quartered
1/2 c "Quick horseradish sauce"

           OR sour cream
      2 tb Butter
      1 tb Cream
           Salt and pepper
      3 tb Grated Parmesan cheese
      3 tb Finely grated horseradish
      1 tb Chopped parsley
      1 tb Olive oil

Preheat broiler. Cook potatoes in salted water until tender. Drain and mash potatoes in the pot. Add horseradish sauce, butter and cream. Season to taste with salt and pepper. Transfer to a buttered ovenproof gratin or baking dish. Mix together remaining ingredients and spread over top. Broil until top is brown and crisp. Formatted by jayne@idt.net

Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998

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