Onion Blossom Smashed Potatoes
These potatoes with pow feature Robert Rothschild Farm’s very popular horseradish dip.
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- 1 1/2 lbs small Red Gold or Rose Finn Apple potatoes, quartered
- 1 stick butter
- 1 cup heavy cream
- 1 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup Robert Rothschild Onion Blossom Horseradish Dip
- Put unpeeled potatoes in a saucepan and cover with water. Season with 1 tsp salt and 1/4 tsp pepper. Cook until tender, about 20 minutes. Drain and return to pot. Add butter, cream, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 cup Onion Blossom Horseradish Dip. Using a fork, coarsely mash the potatoes and mix well. Check seasonings and add salt, pepper and more dip to taste. Serves 6.
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