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.
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.