Horseradishey Potatoes

Recipe Ingredients

1/2 lb	227g / 8oz	Small red-skinned potatoes - quartered
1/2 cup	118ml	Quick Horseradish Sauce - see * Note
		(or 1/2 cup sour cream)
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Grated Parmesan cheese
3 tablespoons	45ml	Finely-grated fresh horseradish root
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Olive oil

Recipe Instructions

* Note see the "Quick Horseradish Sauce" recipe which is included in this collection.

Preheat broiler.

Cook potatoes in salted water until very tender. Drain and mash potatoes in the pot. Add Quick 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.

This recipe yields 2 to 3 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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