Red Potato Horseradish Cake

Ingredients

• 12 ounces red potato, medium sized, cut 1 inch dice, skin on
• 1 tablespoon prepared horseradish
• 1/2 tablespoon Dijon mustard, whole grain
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 tablespoons kosher salt
• 1 teaspoon white pepper
• 1/4 cup chives
• 1/2 gallon water
• 1 cup micro greens, available at specialty markets

Preparation

1. Place potatoes, ¼ to ½ gal water(or just enough to cover potatoes) and 1 tablespoon salt in a heavy bottom pot and bring to a boil. 

2. Allow to simmer for approximately 10-15 minutes until tender.  Drain water and allow to sit in strainer for 5 minutes to allow all water to drain.

3. Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.

4. With a large kitchen spoon, stir and smash potatoes until mixed but still chunky.  Adjust seasoning with salt and pepper.

5. Using an ice cream scoop, portion a 3 oz. scoop onto a greased baking sheet.  Form potatoes into a cake shape and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes.

6. Place potatoes under the broiler for 4-5 minutes or until golden brown.