Red Potato Horseradish Cake

• *1 Pound Red Potato, medium sized, cut 1-inch dice, skin on
• *1 Tablespoon Prepared Horseradish
• *1/2 Tablespoon Dijon Mustard, whole grain
• *3 Tablespoons Unsalted Butter
• *1/2 Cup Heavy Cream
• *2 Tablespoon Kosher Salt
• *1 Teaspoon White Pepper
• *1/4 Cup Chives
• *1/2 Gallon Water
• *1 Cup Micro Greens

1. 1. Place potatoes, 1/4 to 1/2 gallon water (or just enough to cover potatoes) and 1 Tablespoon salt in a heavy-bottom pot and bring to a boil.
2. 2. Allow to simmer for approximately 10-15 minutes until tender. Drain water and allow to sit in strainer for 5 minutes to allow all water to drain.
3. 3. Place potatoes, Dijon mustard, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.
4. 4. With a large kitchen spoon, stir and smash potatoes until mixed but still chunky. Adjust seasoning with salt and pepper.
5. 5. Using an ice cream scoop, portion a 3-ounce scoop onto a greased baking sheet. Form potatoes into cake shapes, and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes.
6. 6. Place potatoes under the broiler for 4-5 minutes or until golden brown.

red, horseradish, dijon mustard, butter, heavy cream, kosher salt, white pepper, chives, water

Taken from www.epicurious.com/recipes/member/views/red-potato-horseradish-cake-51776881 (may not work)