Red Potato Horseradish Cake From 2013 Obama Inaugural Lunch

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 12 ounces red potatoes, medium sized, cut into 1-inch dice with skin on
• 1 tablespoon prepared horseradish
• 1/2 tablespoon whole grain dijon mustard
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 tablespoons kosher salt
• 1 teaspoon pepper
• 1/4 cup chives
• 1/2 gallon water
• 1 cup micro greens, available in specialty markets
• 2 -4 tablespoons olive oil

Recipe

• 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.