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| 3 x ca. 450 g | Yellow Potatoes |
| 2 Tasse | heavy cream |
| 1/2 x ca. 450 g | Sweet unsalted butter |
| 2 Teelöffel | salt |
| 1 Teelöffel | black pepper freshly ground |
| 1/4 Tasse | Freshly-grated horseradish root |
| 1/2 Tasse | green onion chopped |
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Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot. This recipe yields 6 servings.
Recipe
Network - (Show # Ml-1C43)
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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