Smashed Potatoes with Horseradish Crème Fraîche
Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.
Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.
Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.
Top each serving with crème fraîche and a sprinkle of pepper.
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.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 46 | ||
Calories from Fat: 43 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 45mg | 2 % | |
Potassium 33.8mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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