The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Red Potato Horseradish Cake

Served at the Inaugural Luncheon, 2013


  • 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


  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.

Additional Information

  • Course:
  • Servings: 4 servings