Recipe By : Trio Restaurant, Egg harbor, WI
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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8 Large russet burbank potatoes
soft butter to taste
milk
2 Tablespoons horseradish
2 Tablespoons chopped garlic
salt to taste
Peel potatoes, cut in chunks and boil until tender. Drain, add
butter and milk to taste and mash until smooth. Add horseradish,
garlic and salt, mix well. Makes 4 servings.
Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor,
Wisconsin.
