Scrub the potatoes and leave them wet. Prick each potato once with a fork and wrap it in a sheet of microwave-safe paper towel, tucking in the ends. Arrange the potatoes in the microwave, end to end and 1 inch apart with the tucked-in ends down, microwave them at high power (100%) for 8 to 10 minutes, or until they yield to gentle pressure, and let them stand, wrapped, for 5 minutes. In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk, the butter, the horseradish, and salt and pepper to taste and microwave the mixture, covered, at high power for 2 minutes. Peel the potatoes, while they are still hot force them through a ricer or the medium disk of a food mill into the buttermilk mixture, and combine the mixture well, adding some of the remaining buttermilk if necessary to reach the desired consistency. Serves 2. Gourmet November 1991
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|Serving Size: 1 Serving (705g)|
|Recipe Makes: 1|
|Calories from Fat: 640 (62%)|
|Amt Per Serving||% DV|
|Total Fat 71.1g||95 %|
|Saturated Fat 44.8g||224 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 189.7mg||58 %|
|Sodium 297.2mg||10 %|
|Potassium 2118.5mg||56 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 81.8g|
|Protein 15.6g||22 %|
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Calories per serving: 1027
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