Onion Blossom Smashed Potatoes

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Purchase Onion Blossom Smashed Potatoes

Onion Blossom Smashed Potatoes :
1 1/2 lbs. Small red potatoes, quartered
1 3/4 t. Salt
1/2 t. Freshly ground black pepper
1/2 cup Butter
1 cup Heavy cream, warmed
1/4 cup Robert Rothschild Onion Blossom Horseradish Dip

Scrub potatoes but do not peel. If unable to use small red potatoes, use medium size cut in quarters. Put the potatoes in a sauce pan and cover with water. Season with 1 tsp. of the salt and 1/4 tsp. of fresh ground black pepper. Boil until fork tender, about 20 minutes. Do not overcook. Drain and return potatoes to pot. Add butter, cream, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup Robert Rothschild Onion Blossom Horseradish dip. Using a fork, coarsely mash the potatoes and mix well. Check seasonings and add salt, pepper and Onion Blossom Horseradish Dip to taste. Yields 6 servings

Purchase Onion Blossom Smashed Potatoes

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