- prep time 0 min
- total time 0 min
- serves 0
3 lb. large potatoes such as Idaho or Yukon Gold
¼ cup butter
1 cup cream
3 Tbsp horseradish, freshly grated
pink peppercorns (mouth)
black peppercorns (buttons)
black olives (hat)
1. Peel potatoes and cut into 2- inch pieces. Cover potatoes with salted water. Simmer , uncovered, until tender, about 15 minutes. Drain potatoes in a colander, then mash using a ricer or potato masher. Add butter, cream and horseradish. Gently fold. Season with salt.
2. Using 3 different sizes of ice cream scoops, place potato scoops on top of each other. Starting with the largest at the bottom and the smallest on the top. Be creative and garnish!Garnishes
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