For a twist on classic mashed potatoes, borrow this technique from Chef Goin’s restaurant AOC: Boil tiny fingerling potatoes, crush them slightly, enrich them with butter, and top them with crème fraîche. Here, a little horseradish heats things up, a perfect complement to the slow-roasted prime rib.
Make Ahead Tips
After boiling and draining the potatoes, you can hold them for a few hours before finishing them. Reheat them by immersing in boiling water until they’re heated through, about 5 minutes, then proceed with the recipe as directed above.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
So good! I typically substitute yochee (drained yogurt cheese) instead of sour cream, and it worked fine for the horseradish cream. These potatoes were perfect with rib roast.
Excellent and easy. I made this for Christmas with Prime Rib and then again for New Years with Rack of Lamb. It was a hit.My husband always asks me to make it.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?