5 lbs. Washington Russet potatoes
6 oz. parmesan cheese, shredded
3 oz prepared horseradish
3 oz. sour cream
2 cups heavy cream
Salt
Freshly ground white pepper
1. Peel and cut potatoes into 3-inch pieces.
2. Place in stock pot and cover with cold water. Bring to a boil, reduce heat and simmer until potatoes are fork tender.
3. Drain potatoes and transfer to a large mixing bowl. Break up pieces with wire whip
4. Add Parmesan cheese, horseradish and sour cream; gently whip mixture.
5. Add cream and season to taste with salt and pepper; whip only until mixed.
Do not overwhip or starches in the potatoes will make the mashed potatoes gummy or shiny.
Brooklyn Horseradish Mashers
Makes: 12 servings (8 oz. each)
