Celebrating Great Recipes from our Family to your Family
Horseradish Whipped Potatoes & Herb Grilled Asparagus
Recipe from Executive Chef Tim Hoch
Ingredients
Horseradish Whipped Potatoes:
Yukon Gold Potatoes 6-8 each
Butter ¼ cup
Milk ½ cup
Sour Cream ½ cup
Grated Horseradish 2 Tablespoons
Kosher Salt 2 Tablespoons
Ground White Pepper 1 teaspoon
Herb Grilled Asparagus:
Herb Olive Oil ¼ Cup
Fresh Asparagus 3 Bunches
Salt & Cracked Black Pepper To taste
Directions
To Prepare the Potatoes:
Heat 3 quarts of water to a boil in a large saucepot.
Peel the potatoes and cut in half. Place in boiling water with 2 tablespoons of salt. Cook until soft all the way through. Drain the water off the potatoes and mash; mix in all remaining ingredients except the salt and pepper. Add salt and pepper at the end to taste.
To Prepare the Asparagus:
Wash the asparagus and season with herb oil, salt and pepper. Place on hot grill for two minutes. Remove from heat and serve.
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