Horseradish & soured cream baked potatoes

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• burning_kitchen

  17 March 2008

  burning_kitchen commented on this recipe

  this is heaven!!!!!!!!!!

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• Rich

  21 March 2008

  Rich commented on this recipe

  Gotta say done this one loads a times with other dish's always a favourite.

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• Karina

  07 April 2008

  Karina rated and commented on this recipe

  

  I made these to go with the steak and kidney pie as shown, very nice indeed. Easy and also a great side dish for lots of different recipes instead of ordinary potatoes. Will certainly make them again.

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• julie

  15 April 2010

  julie commented on this recipe

  made these ages ago to go with steak and kidney pie and they were different from the normal mash and tasted great.

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• Q Berry

  12 May 2010

  Q Berry commented on this recipe

  I love horseradish so this one pushes all the buttons - quick, tasty and not being a great spud eater this really inspires me to eat them.

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• Andy

  05 March 2012

  Andy commented on this recipe

  bit confused. The title says soured cream and the recipe says double cream. Which am I best to use?

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• Jodie Rees

  12 September 2012

  Jodie Rees rated and commented on this recipe

  

  Andy, the lemon juice sours the cream so you can follow as written. I served these with the steak and kidney pie recommended and they were so tasty! I couldn't get actual horseradish so just used a couple of tsp from a jar. If my 3 year old wasn't also having one I would have added more to give them a real kick.

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Ingredients

• 3 large floury baking potatoes , preferably King Edward
• 3 large egg yolks
• 142ml carton double cream
• 3-4 tbsp grated hot horseradish
• 1-2 tbsp fresh lemon juice
• 50g butter

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Difficulty and servings

Serves 6

Preparation and cooking times

Takes around 1½ - 1¾ hours

Ingredients

• 3 large floury baking potatoes , preferably King Edward
• 3 large egg yolks
• 142ml carton double cream
• 3-4 tbsp grated hot horseradish
• 1-2 tbsp fresh lemon juice
• 50g butter

285 kcalories, protein 5g, carbohydrate 19g, fat 22 g, saturated fat 12g, fibre 2g, salt 0.21 g

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