POTATO RECIPES

Horseradish and Green Onion Mashed Potatoes

3 pounds yellow potatoes
1 teaspoon freshly ground black pepper
2 cups heavy cream
1/4 cup freshly grated horseradish root
1/2 pound sweet butter, unsalted
2 teaspoons salt
1/2 cup green onion, chopped

Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot. 6 servings.


Wild Mushroom Potato Galette

1/3 cup olive oil, divided
12 ounces wild mushrooms, cut into large pieces
6 cloves garlic, minced
salt and pepper to taste
1/4 cup snipped chives
6 medium potatoes, peeled and cut into 1/8 inch thick slices

Heat 2 tablespoons oil in 10 inch cast-iron skillet. Add mushrooms, garlic, 1/4 teaspoon salt, or to taste and 1/4 teaspoon pepper, or to taste. Cook over medium heat, stirring frequently, until mushrooms are tender, about 5 minutes. Transfer to bowl and stir in chives. Set aside. Lightly brush 12 inch square piece of aluminum foil with oil. rest of oil into skillet. Arrange half of potato slices in overlapping circles to cover bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange remaining potatoes in overlapping circles. Cover with foil, oiled side down, and top with 9 inch pie plate to weigh mixture down. Cook over medium heat for 6 minutes. Transfer to oven and at 325 degrees until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of skillet. Carefully invert onto serving plate. Serves 8.