Red Potato Horseradish Cake from 2013 Obama Inaugural Lunch

“The official recipe for the second course side dish for the luncheon following the second Obama Inauguration”
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 cup heavy cream
  • 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

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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