“Horseradish potatoes to be served with Roast Rack of Venison and Sauteed Carrots and Leeks. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes in salted water until easily pierced with a knife.
  2. Drain and pass through a food mill or ricer.
  3. Add remaining ingredients; combine well.
  4. Keep warm until ready to serve with meat and other vegetables.

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