- 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
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.
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.
Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.
With a large kitchen spoon, stir and smash potatoes until mixed but still chunky. Adjust seasoning with salt and pepper.
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.
Place potatoes under the broiler for 4-5 minutes or until golden brown.