Écrasé of potato and horseradish with beets

Écrasé of potato and horseradish with beets
  • 4 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 600 g

    medium yellow-fleshed potatoes

  • 3 Tbsp.
    (45 mL)

    cold-pressed olive oil

  • 4 Tbsp.
    (60 mL)

    horseradish with beets

  • 1 Tbsp.
    (15 mL)

    chives, chopped

  • Salt and pepper to taste

Preparation

Peel and boil potatoes in salted water. Drain and mash coarsely with a fork, leaving good-sized pieces of potato.

Add the olive oil and the horseradish with beets. Season with salt and pepper and mix gently.

Sprinkle with chives and serve.

Source: Féd. producteurs de pommes de terre du Québec