Horseradish Potatoes
Horseradish potatoes to be served with recipe #63145 and recipe #63147. Recipe extracted from winter, 1988, epicure supplement of toronto life magazine.
Steps
Boil potatoes in salted water until easily pierced with a knife.
Drain and pass through a food mill or ricer.
Add remaining ingredients.
Combine well.
Keep warm until ready to serve with meat and other vegetables.
Ingredients
new potatoes, salt, fresh horseradish, nutmeg, milk, unsalted butter, black pepper, garlic clove, flat-leaf italian parsley